Slow Cooker Veggie Chili

Slow Cooker Veggie Chili

10

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

4 h 30 m servings 180 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1070 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

10
  1. 17 Ratings

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Most helpful positive review

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 delicou...

Most helpful critical review

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.

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.

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 delicou...

Delicious! Served it with cornbread and it was perfect.

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 season...

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 c...

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 a...

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.

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 w...

Very good recipe, I followed it exactly except I didn't add carrots because I don't like them. It was a bit spicy so if you don't like your chili too spicy you may want to cut down on the red pe...