Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Grandma's Slow Cooker Vegetarian Chili
Slow Cooker Chili
Slow Cooker Bean Casserole AKA Sweet Chili
Slow Cooker Chili II
Ez's Slow Cooker Hot Chili
MORE
Top Related Articles
Perfect Slow Cooker Chili (Video)
Super Bowl®: Slow Cooker
Super Bowl(R): Chili Cook-Off
Super Bowl(R), Super Chili
Savoring Slow Food
Lunch Box: Chili
Making Vegetable Stock
One Formula Makes 10 Full-Flavored Vegetable Soups
Chili Powder
Sunday Dinner: Slow Cooker Pot Roast
Related Collections
Canned Chile Peppers
Canned Garbanzo Beans
Canned Tomatoes
Canned Beans and Peas
Canned Vegetables
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Slow Cooker Vegetable Chili
SUBMITTED BY:
CORWYNN DARKHOLME
PHOTO BY:
Chili Charlie
"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."
RECIPE RATING:
Read Reviews
(49)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
8 Hrs
READY IN
8 Hrs 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (28 ounce) can whole peeled tomatoes with juice
1 (15 ounce) can garbanzo beans, drained
2 zucchini, thinly sliced
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1/3 cup chili powder
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a slow cooker, combine the tomatoes, chickpeas, 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.
FOOTNOTE
Did you know Allrecipes is home to over 400 crock pot recipes?
Click here
to visit our complete collection.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Nov. 21, 2006 by
What a Dish!
X
Full Review
What a Dish!
Nov. 21, 2006
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!
Was this review helpful?
[
YES
]
8 users found this review helpful
This was very good. I had to change some things according to my tastes or what I had on hand....
MORE
MORE
Reviewed on Apr. 20, 2006 by FROGGYOGA
X
Full Review
FROGGYOGA
Apr. 20, 2006
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.
Was this review helpful?
[
YES
]
7 users found this review helpful
I made the Insanely Easy Vegetarian Chili instead of this one and it was a big mistake. That...
MORE
MORE
Reviewed on Jan. 14, 2004 by
NRGUPTA
X
Full Review
NRGUPTA
Jan. 14, 2004
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.
Was this review helpful?
[
YES
]
7 users found this review helpful
Terrific! I like spicy food and this chili had the perfect amount of kick. I added corn and...
MORE
MORE
Reviewed on Aug. 23, 2003 by pookers68
X
Full Review
pookers68
Aug. 23, 2003
This is a very quick recipe that is both filling and has a wonderful flavor. The variety of vegetables combine to make a savory chili (non-vegetarians won't even miss the meat, I bet). The simplicity of throwing everything in the crockpot is something to LOVE! And it's so nutritious. Your body will thank you!
Was this review helpful?
[
YES
]
7 users found this review helpful
This is a very quick recipe that is both filling and has a wonderful flavor. The variety of...
MORE
MORE
Reviewed on Jan. 24, 2003 by dianna
X
Full Review
dianna
Jan. 24, 2003
This was good but had a little too much chili powder. My husband and I enjoyed it mixed with white rice. Very tasty when served over rice. The longer you cook it the better it taste.
Was this review helpful?
[
YES
]
6 users found this review helpful
This was good but had a little too much chili powder. My husband and I enjoyed it mixed with...
MORE
MORE
Reviewed on Jan. 11, 2003 by DAN BOWMAN
X
Full Review
DAN BOWMAN
Jan. 11, 2003
A very tasty recipe. A lot of vegetarian chili's lack in taste, but this recipe comes the closest to capturing the true chili taste.
Was this review helpful?
[
YES
]
6 users found this review helpful
A very tasty recipe. A lot of vegetarian chili's lack in taste, but this recipe comes the...
MORE
MORE
Reviewed on Oct. 10, 2007 by
becky.m.
X
Full Review
becky.m.
Oct. 10, 2007
Great recipe!I've made vegetable chili before, but it was never this colorful, with such a great variety of veggies. I prepared the cut vegetables the day before. My slow cooker was being used for something else that day, so a few hours before dinner,I threw the veggies, and beans into a pot on the stove, brought to a boil, and let simmer until dinner. I doubled the recipe for my family of 6 plus we had leftovers. I added 3 cans of light and dark kidney beans. I did not drain the beans, the chili really needed all that liquid to come to a simmer.I pulsed the whole tomatoes in the blender a couple times, and added another can of diced tomatoes.I doubled everything except the chili powder.I used 1 Tbsp. and it was still a bit spicy but not too spicy for the kids.It was sooo good! We topped it with shredded cheese and served this with cornbread.I will definitely make this again, next time in the slow cooker!
Was this review helpful?
[
YES
]
5 users found this review helpful
Great recipe!I've made vegetable chili before, but it was never this colorful, with such a...
MORE
MORE
Reviewed on Jan. 1, 2006 by
polar905
X
Full Review
polar905
Jan. 1, 2006
It was a hit, and the people I served it too usually prefer meat dishes. I did make one change though, I swapped out the zucchini and added 1 can of kidney beans, and I added 1 can of corn (not creamed), and it was great.
Was this review helpful?
[
YES
]
5 users found this review helpful
It was a hit, and the people I served it too usually prefer meat dishes. I did make one...
MORE
MORE
Reviewed on Jan. 8, 2003 by twinkley
X
Full Review
twinkley
Jan. 8, 2003
The Chili came out good. Taste was great and it felt so healthy too.
Was this review helpful?
[
YES
]
5 users found this review helpful
The Chili came out good. Taste was great and it felt so healthy too.
MORE
MORE
Reviewed on Jun. 19, 2006 by robyn
X
Full Review
robyn
Jun. 19, 2006
Original recipe is pretty good. I used crushed tomatoes for a thicker more chili like consistency. And corn instead of zuccini, personal choice.
Was this review helpful?
[
YES
]
4 users found this review helpful
Original recipe is pretty good. I used crushed tomatoes for a thicker more chili like...