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Slow Cooker Vegetable Chili

Slow Cooker Vegetable Chili

Name: Slow Cooker Vegetable Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 to 8 servings
Ingredients: 1 (28 ounce) can whole peeled tomatoes with juice; 1 (15 ounce) can garbanzo beans, drained; 2 medium (blank)s zucchini, thinly sliced; 1 onion, chopped; 2 medium (blank)s carrots, sliced; 2 stalks celery, sliced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; ⅓ cup chili powder; 1 (4 ounce) can chopped green chile peppers; 2 cloves garlic, minced; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 1 teaspoon salt

Rating: 4.22 stars

191 Ratings
136 Reviews
11 Photos

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.

By CORWYNN DARKHOLME

Recipe Summary

prep:

20 mins

cook:

8 hrs

total:

8 hrs 20 mins

Servings:

Yield:

6 to 8 servings

Nutrition Info

Directions

Step 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.

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Step 2

Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

Nutrition Facts

Per Serving:

148.6 calories; 6.3 g protein; 30.1 g carbohydrates; 0 mg cholesterol; 1039 mg sodium. Full Nutrition

Reviews (136)

Most helpful positive review

FROGGYOGA

04/20/2006

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. Read More

Helpful

(126)

Most helpful critical review

dianna

01/24/2003

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. Read More

Helpful

(39)

191 Ratings

5 star values: 103
4 star values: 51
3 star values: 21
2 star values: 8
1 star values: 8

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

FROGGYOGA

04/20/2006

Helpful

(126)

Michelle Ramey

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 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! Read More

Helpful

(104)

NRGUPTA

01/14/2004

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. Read More

Helpful

(67)

dianna

01/24/2003

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. Read More

Helpful

(39)

becky.m.

10/10/2007

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! Read More

Helpful

(39)

ALLwayz_hungry

06/19/2006

Original recipe is pretty good. I used crushed tomatoes for a thicker more chili like consistency. And corn instead of zuccini personal choice. Read More

Helpful

(38)

polar905

01/01/2006

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. Read More

Helpful

(35)

pookers68

08/23/2003

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! Read More

Helpful

(27)

DAN BOWMAN

01/11/2003

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. Read More

Helpful

(20)

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Nutritional Information

Slow Cooker Vegetable Chili

Servings Per Recipe: 6
Calories: 148.6

% Daily Value *

protein: 13 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 36 %

sugars:

fat: 4 %

saturated fat: 2 %

cholesterol:

vitamin a iu: 135 %

niacin equivalents: 27 %

vitamin b6: 61 %

vitamin c: 145 %

folate: 24 %

calcium: 13 %

iron: 24 %

magnesium: 25 %

potassium: 25 %

sodium: 42 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Slow Cooker Vegetable Chili

1 of 136

All Reviews

FROGGYOGA

04/20/2006

Helpful

(126)

Michelle Ramey

11/21/2006

Helpful

(104)

NRGUPTA

01/14/2004

Helpful

(67)

dianna

01/24/2003

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.

Helpful

(39)

becky.m.