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Slow Cooker Vegetable Chili

Rated as 4.21 out of 5 Stars
340

"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
Original recipe yields 6 servings (6 to 8 servings)

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 149 calories; 2.4 30.1 6.3 0 1039 Full nutrition

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Reviews

Read all reviews 133
  1. 184 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

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...

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...

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.

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

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...

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...

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.