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Slow Cooker Seven Veggie Chili

Slow Cooker Seven Veggie Chili

A medley of beans, vegetables, and spices transformed in the slow cooker into a wholesome family meal.

Print Recipe


  • 1 cup bell pepper, assorted colors, chopped
  • 2/3 cup onion, chopped
  • 2 tsp garlic, fresh, minced
  • 3 cups beans (e.g., black, garbanzo, kidney)
  • 1  cup tomatoes, diced, with juice
  • 1/2 cup spinach, frozen, thawed, drained, chopped
  • 1/2 cup tomato paste
  • 1/2 cup corn, frozen, thawed
  • 1/2 cup tomato sauce (more if needed)
  • 1/2 cup vegetable broth, low-sodium (more if needed)
  • 1/2 cup yellow squash, chopped
  • 1/2 cup zucchini, chopped
  • 1/4 cup carrot, grated
  • 3 tbsp chili powder
  • 1/2 tsp cumin, ground
  • 1/2 tbsp oregano, dry
  • 1/2 tbsp parsley, dry
  • Black pepper, freshly ground, to taste


  1. Sauté bell peppers, onion and garlic in a skillet over medium heat until soft, about 8-10 minutes, adding a drop or two of water as needed to avoid sticking.
  2. Add sautéed veggies plus all other ingredients to slow cooker. Mix thoroughly and cook on low 4-5 hours or until vegetables are tender.
  3. Stir. Add more vegetable broth and/or tomato sauce if it is too thick. Serve immediately or cook 1-2 additional hours on low to further deepen and marry the flavors.