Slow Cooker Vegetable Chili

Slow Cooker Vegetable Chili

119 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

ADVERTISEMENT

Directions

  1. 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.
  2. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

Share It

Reviews (119)

Rate This Recipe
FROGGYOGA
120

FROGGYOGA

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 eat 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!
97

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 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!

NRGUPTA
63

NRGUPTA

Terrific! I like spicy food and this chili had the perfect amount of kick. I added corn and used both kidney beans and chick peas (garbanzos). I ended up putting my slow-cooker on high most of the time, maybe b/c I'm impatient, but ended up cooking for 7 hrs.

More Reviews

Similar Recipes

Laura's Quick Slow Cooker Turkey Chili
(673)

Laura's Quick Slow Cooker Turkey Chili

Grandma's Slow Cooker Vegetarian Chili
(514)

Grandma's Slow Cooker Vegetarian Chili

Slow Cooker Chili II
(413)

Slow Cooker Chili II

Meatiest Vegetarian Chili From Your Slow Cooker
(171)

Meatiest Vegetarian Chili From Your Slow Cooker

Slow Cooker Bean Casserole AKA Sweet Chili
(97)

Slow Cooker Bean Casserole AKA Sweet Chili

Slow Cooker Chili
(52)

Slow Cooker Chili

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1039 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Laura's Quick Slow Cooker Turkey Chili

>

next recipe:

Slow Cooker Chili II