Slow Cooker Vegetable Chili Recipe -
Slow Cooker Vegetable Chili Recipe
  • READY IN 8+ hrs

Slow Cooker Vegetable Chili

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs

    8 hrs 20 mins


  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.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

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!

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.

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!

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.

Jan 01, 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.

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!


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 1039 mg
  • 42%

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

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