Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish.

• 2 large carrots, diced (1 cup)

• 2 celery ribs, diced (1/2 cup)

• 1 medium-size sweet onion, diced

• Vegetable cooking spray

• 2 (8-oz) packages sliced fresh mushrooms

• 1 large zucchini, chopped (1½ cups)

• 1 yellow squash, chopped (1 cup)

• 1 Tbsp. chili powder

• 1 tsp. dried basil

• 1 tsp. seasoned pepper

• 1 (8-oz.) can tomato sauce

• 3 cups tomato juice

• 2 (14 ½ oz.) cans diced tomatoes, undrained

• 4 (15 oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained

• 1 cup frozen whole kernel corn

Saute first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.

Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.