Spicy Vegetable and Barley Chili
- 1 of 3 Coat slow cooker bowl with nonstick cooking spray.
- 2 of 3 Stir in 3 cups of the vegetable juice, the chili powder, salt, oregano, cumin, onion and garlic. Stir in cauliflower, corn, zucchini, squash, sweet pepper, celery and barley.
- 3 of 3 Cover and cook on HIGH for 4 hours or LOW for 6 hours. During last 30 minutes of cooking time, stir in remaining 1 cup vegetable juice, the beans and spinach. Garnish with cilantro and serve.
Servings Per Recipe: 6
Per Serving: 2 g Fat, total, 0 mg chol., 0 g sat. fat, 72 g carb., 341 kcal cal., 19 g fiber, 15 g pro., 791 mg sodium