Slow cooker veggie chili

2 large carrots diced
2 celery ribs diced
1 medium sized sweet onion, diced
vegetable cooking spray
2 (8 oz) packages sliced fresh mushrooms
1 large zucchini chopped
1 yellow squash, chopped
1 Tbsp chili powder
1 tsp dried basil
1 tsp seasoned pepper
1 (8 oz) can tomato sauce
3 cups tomato juice
2 (14 1/2 oz) cans diced tomatoes, undrained
4 (15 oz) cans pinto, black, great Northern, or kidney beans, rinsed and drained
1 cup frozen whole kernal 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; saute 3 more minutes. Add chili powder and next 2 ingredients, and saute 5 more minutes

stir together tomato sauce and tomato juice in a 6 quart slow cooker until smooth. stir in diced tomatoes and next 2 ingredients, and carrot mixture. cover and cook on low for 8 hours.