Vegetable Chili (for the Crock-Pot)

Sharon Colyer


This recipe came from a slow cooker cookbook, from the 1990s. It sounds good, but would probably be too spicy for me. So, I will have to experiment for myself, and you can do the same. (The sour cream garnish is optional. It can be left off for vegan and for certain vegetarians or use alternate product.)

Photo by friend & member Renee G.


★★★★★ 1 vote

Makes 6-8 servings
45 Min
7 Hr
Slow Cooker Crock Pot


  • 1 can(s)
    (16 oz) garbanzo beans, drained
  • 1 can(s)
    add another type of beans, if desired (15 oz)--your favorite, optional
  • 1 large
    onion, chopped
  • 1 can(s)
    (4 oz) chopped green chiles
  • 2 clove
    garlic, minced
  • 1/3 c
    chili powder
  • 1 Tbsp
    dried oregano
  • 2 tsp
    ground cumin
  • 1 can(s)
    (28 oz) whole tomatoes, undrained
  • 1 can(s)
    add a can (15 oz) of vegetable or chicken broth, if adding more beans, optional
  • 2
    carrots, thinly sliced
  • 2
    celery ribs, thinly
  • 2
    zucchini, thinly sliced
  • 1
    red bell pepper, seeded and chopped
  • 1
    green bell pepper, seeded and chopped
  • tsp
  • ·
    sour cream for garnish - optional. (no sour cream for vegans and some vegetarians or alternative product.)

How to Make Vegetable Chili (for the Crock-Pot)


  1. In Crock-Pot, combine all ingredients, except sour cream. Cover, and cook on Low 6-8 hours or High 3-4 hours. Cook, until vegetables are tender. Serve immediately. Garnish with sour cream, if desired - optional. (No sour cream for vegans and some vegetarians or alternative product.) Serves 6-8.
  2. Nutrition: One serving 162 cal, 2 g fat, 870 mg sod, 7 g protein, 33 g carb, chol <1 mg (adding extra beans & broth will alter your calculations on nutrition slightly)

Printable Recipe Card

About Vegetable Chili (for the Crock-Pot)

Course/Dish: Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Vegan, Low Fat
Other Tag: Healthy

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