Slow Cooker Vegetable Chili116 Reviews
- Prep: 20 min
- Cook: 8 hr
- Ready In: 8 hr 20 min
“This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast.” - by CORWYNN DARKHOLME
Original recipe yields 6 to 8 servings
- In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
- Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
Amount Per Serving (6 total)
- 149 cal
- 2.4 g
- 30.1 g
Based on a 2,000 calorie diet
Reviews (116)Rate This Recipe
"I made the Insanely Easy Vegetarian Chili instead of this one and it was a big mistake. That one was bland. This recipe is so good and easy. The 1/3 cup chili pepper is too hot for me, but I still ..." See moreeat it. I cry into my bowl, and still can't put it down. Chili heat and preference vary by brand and person, so vary it to suit you. The way the flavors blend is perfect."
What a Dish!
"This was very good. I had to change some things according to my tastes or what I had on hand. I used a can of black beans and a can of white kidney beans instead of garbanzo. I omitted the zucchini..." See more and added 2/3 cup frozen white corn. I used 2 14 oz. cans of petite diced tomatoes. I don't think I even had 1/3 cup chili powder in the house; I only used 2-3 tablespoons. I added about a cup of chicken broth because the mixture seemed a little dry and I needed to use it. Omitted salt. Served with light sour cream and sharp cheddar. I really enjoyed it!"
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