Slow-cooker Veggie Chili (Rainbow Chili)

Slow-cooker Veggie Chili (rainbow Chili) Recipe

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jennifer warnke


Everyone, even the most carnivorous of folks, LOVES this chili..!


★★★★★ 1 vote

A lot of people!
1 Hr 5 Min
6 Hr


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8 oz
dry black beans, sorted and rinsed
8 oz
dry red beans, sorted and rinsed
8 oz
dry northern beans, sorted and rinsed
1 Tbsp
olive oil
large red onion, chopped
leek, chopped (optional)
green onions
garlic cloves, minced
2 Tbsp
chili powder (..more to taste!)
1 tsp
2 tsp
oregano, dried
sm red bell pepper, chopped
sm yellow/orange bell pepper (..or half of each for added color!)
green bell pepper, chopped
1 1/2 c
frozen corn
28 oz
can crushed tomatoes
1 pkg
(= 1 lb), tvp
water to cover, plus, two vegetarian vegetable bouillon cubes
3/4 tsp
sea salt (..or to taste.)

How to Make Slow-cooker Veggie Chili (Rainbow Chili)


  • 1Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
  • 2Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that’s why I use a slow-cooker!).
  • 3When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
  • 4Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
  • 5Serve with desired toppings.
  • 6Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
  • 7This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!

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About Slow-cooker Veggie Chili (Rainbow Chili)

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