Slow Cooker Veggie Chili Recipe -
Slow Cooker Veggie Chili Recipe
  • READY IN 4+ hrs

Slow Cooker Veggie Chili

Recipe by  

"Spicy vegetarian chili with two varieties of beans and colorful vegetables--bell pepper, corn and carrots."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs

    4 hrs 30 mins


  1. Spray inside of 4-quart slow cooker with cooking spray. Place remaining ingredients in slow cooker; stir to combine.
  2. Cover; cook on HIGH 1-1/2 to 2 hours or on LOW 3 to 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2012

Worked the Super Bowl this year and made this chili to bring with me to work. Everyone LOVED it. Has a kick but not too bad. I used black beans instead of the Ranch style beans. Came out delicous! Definitly will make again

Most Helpful Critical Review
Jan 27, 2012

Quick, easy, okay. The chili, because of the veggies, had a fresh taste even with the canned ingredients, but it was a bit too spicy. If I make this again, I will use 1/4 t ground red pepper.

Jan 26, 2013

Delicious! Served it with cornbread and it was perfect.

Dec 03, 2013

I followed but also twerked, like the others I omitted carrots used a bag of frozen red, yellow and green peppers about 2cups, used a packet of Great value brand mild reduced sodium chili seasoning, and instead of frozen corn used a can of zucchini and corn in tomatoes sauce, not sure the brand but you buy it mixed. Added a half of cup of mild salsa and 16oz of tomato sauce instead of 8. Turned out delicious even my picky 9yr old loved it.....def will make again!!!

Nov 09, 2014

This recipe is genius. Followed it exactly except I added 1 teaspoon of salt. It was delicious, with minimal effort and I'm glad I sprayed with Pam as recommended because it made for even less cleanup. Family loved it.

Jul 22, 2014

This was really good chili! The only thing was that I cooked it for 2 hours and 25 minutes on high, 25 minutes longer then it called for and the carrots were still pretty raw. I will make this again because the flavor was good, I will just cook for longer.

Oct 13, 2013

Wonderful! Alike another viewer I used canned black beans (did not drain/rinse). I also added veggie ground. In a pinch would also work as a chunky salsa dip with tortilla chips.

Mar 03, 2013

Very hearty and filling; not mind-blowing, but it was very easy. Maybe tone down the red pepper if you can't take too much spiciness, but I thought it was just right in that regard. A liked it with a dollop of sour cream in the bowl.


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  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 1070 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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