A Delicious Slow Cooker Vegetable Chili

Who doesn’t love adding a bunch of yumminess into a slow cooker, letting it work its magic all day and coming home to an aromatic, mouth-watering dinner??

Today, we are featuring a delicious Slow Cooker Vegetable Chili, and we credit this recipe to Corwynn Darkholme.


“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.”  ~Corwynn

For 6 servings

  • 1 (28 oz.) can whole peeled tomatoes with juice
  • 1 (15 oz.) can garbonzo 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
  • 1/3 cup chili powder
  • 1 (4 oz.) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt


  1. In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green 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.

PREP:  20 minutes
COOK:  Up to 8 hours


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  1. Pingback: Slow Cooker Asian Style Beef Very tender and full of flavour.

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