Slow Cooker Vegetable Chili

4.2
(192)

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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Prep Time:
20 mins
Cook Time:
8 hrs
Total Time:
8 hrs 20 mins
Servings:
6
Yield:
6 to 8 servings

Ingredients

  • 1 (28 ounce) can whole peeled tomatoes with juice

  • 1 (15 ounce) can garbanzo beans, drained

  • 2 zucchini, thinly sliced

  • 1 onion, chopped

  • 2 carrots, sliced

  • 2 stalks celery, sliced

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 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

Directions

  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.

Nutrition Facts (per serving)

149 Calories
2g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 149
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 1039mg 45%
Total Carbohydrate 30g 11%
Dietary Fiber 9g 32%
Total Sugars 9g
Protein 6g
Vitamin C 87mg 436%
Calcium 126mg 10%
Iron 4mg 24%
Potassium 899mg 19%

* 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.