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


  • 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
  • 1
    large red onion, chopped
  • 1
    leek, chopped (optional)
  • 3
    green onions
  • 4
    garlic cloves, minced
  • 2 Tbsp
    chili powder (..more to taste!)
  • 1 tsp
  • 2 tsp
    oregano, dried
  • 1
    sm red bell pepper, chopped
  • 1
    sm yellow/orange bell pepper (..or half of each for added color!)
  • 1
    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)


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