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My review
Slow Cooker Vegetable Chili
CORWYNN DARKHOLME
"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
8 h 20 m servings 149 calsOriginal recipe yields 6 servings (6 to 8 servings)
- Adjust
- US
- Metric
Directions
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- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 149 calories; 2.4 g fat; 30.1 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 1039 mg sodium. Full nutrition
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Reviews
Read all reviews 132182 Ratings
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Most helpful positive review
4/20/2006
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 ...
Most helpful critical review
9/24/2002
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.
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4/20/2006
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 ...
11/21/2006
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 zu...
9/30/2002
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 o...
10/8/2007
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 f...
9/24/2002
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.
6/19/2006
Original recipe is pretty good. I used crushed tomatoes for a thicker more chili like consistency. And corn instead of zuccini, personal choice.
1/1/2006
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...
3/31/2002
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 sim...
9/27/2001
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.