Slow Cooker Veggie Chilli

    Slow Cooker Veggie Chilli

    (203)
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    8hr20min


    193 people made this

    About this recipe: This is a chilli recipe loaded with vegetables. Garnish with sour cream and grated Cheddar cheese, if desired.

    Ingredients
    Serves: 6 

    • 2, 400g cans whole peeled tomatoes
    • 1, 400g can chickpeas, drained
    • 2 courgette, thinly sliced
    • 1 onion, peeled and chopped
    • 2 carrots, peeled and sliced
    • 2 stalks celery, sliced
    • 1 red capsicum, seeds removed and chopped
    • 1 teaspoon chilli powder
    • 1 green chilli, seeded and chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon salt

    Directions
    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
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    Reviews and ratings
    Global ratings:
    (203)

    Reviews in English (204)

    by
    125

    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 still eat it. I cry into my bowl, and still can't put it down. Chili heat and preference vary by brand and person, so vary it to suit you. The way the flavors blend is perfect.  -  20 Apr 2006  (Review from Allrecipes US | Canada)

    by
    100

    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 zucchini and added 2/3 cup frozen white corn. I used 2 14 oz. cans of petite diced tomatoes. I don't think I even had 1/3 cup chili powder in the house; I only used 2-3 tablespoons. I added about a cup of chicken broth because the mixture seemed a little dry and I needed to use it. Omitted salt. Served with light sour cream and sharp cheddar. I really enjoyed it!  -  21 Nov 2006  (Review from Allrecipes US | Canada)

    by
    67

    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 of the time, maybe b/c I'm impatient, but ended up cooking for 7 hrs.  -  30 Sep 2002  (Review from Allrecipes US | Canada)

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