Here’s an easy crockpot vegetable chili recipe that’s a favorite homemade meal of mine during the cold weather months. This recipe makes a good sized batch but we love the leftovers. In fact this is one of those recipes that i think almost tastes better the next day!
The consistency of this chili is really more like a thick soup. I have a Rachel Ray cookbook where she calls one of her mixtures “choup” (a mixture of chowder and soup). That would be a great name for this chili/soup combo too. Bring on the Choup!
As you can see in my ingredient list below, I don’t measure the vegetables too precisely. The diced tomatoes and the beans make the base for the mixture, and you can add chopped vegetables more or less as suits your taste. You can also adjust the chili powder up or down depending on how spicy you like your chili.
We often eat our veggie chili with my Jiffy corn muffin clone recipe but it tastes great with tortilla chips or any other bread too.
Crockpot Veggie Chili
- 2 cans Diced Tomatoes (14.5 oz size, undrained)
- 1 can Chili Mix Beans (15 oz size, undrained)
- 1 Zucchini – Sliced
- Half of a Green Pepper – Diced
- Half of a Small Onion – Diced
- Handful of Baby Carrots – Sliced
- 2 tsp Chili Powder
- 2 tsp Dried Oregano
- 1/2 tsp Cumin
- 1 tsp Minced Garlic (fresh or jarred)
- 1/2 tsp Salt
- Combine the diced tomatoes, beans, and your chopped vegetables in a crockpot.
- Add the spices and mix well.
- Cook on low for 6 – 8 hours, or on high 3 – 4 hours.