Recipe by Hunts.com
"Spicy vegetarian chili with two varieties of beans and colorful vegetables--bell pepper, corn and carrots."
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PAM® Original No-Stick Cooking Spray
1 (14.5 ounce) can
Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 (8 ounce) can
Hunt's® Tomato Sauce-No Salt Added
1 (15 ounce) can
Ranch Style® Beans, undrained
1 (15 ounce) can
Van Camp's® Red Kidney Beans, drained, rinsed
yellow onion, chopped
green bell pepper, chopped
frozen whole kernel corn
Gebhardt® Chili Powder
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 delicous! Definitly will make again
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.
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 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!!!
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.
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 with a dollop of sour cream in the bowl.
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 pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Veggie Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 3
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