Slow cooker veggie chilli

    8 hours 20 min

    This is a chilli recipe loaded with vegetables. Garnish with soured cream and grated Cheddar cheese, if desired.

    365 people made this

    Serves: 6 

    • 2 (400g) tins whole plum tomatoes
    • 1 (400g) tin chickpeas, drained
    • 2 courgettes, thinly sliced
    • 1 onion, chopped
    • 2 carrots, sliced
    • 2 stalks celery, sliced
    • 1 red pepper, chopped
    • 1 teaspoon chilli powder
    • 1 green chilli, seeded and chopped
    • 2 cloves garlic, minced
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon salt

    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 in English (160)


    Used different ingredients. This was very good. I had to change some things according to my tastes or what I had on hand. I used a tin of black beans and a tin of kidney beans instead of chickpeas. I omitted the courgette and added sweetcorn. I used 2 400g tins of chopped tomatoes. I only used 2-3 tablespoons chilli powder. I added about 200ml of chicken stock because the mixture seemed a little dry and I needed to use it. Omitted salt. Served with light soured cream and grated cheddar. I really enjoyed it!  -  15 Sep 2008


    Made it vegetarian. mmm loved this recipe. We had it with Uncle Bens golden vegetable rice I also used chopped tomatoes and sweetcorn, I did'nt have any celery or red pepper but still tasted good  -  05 Feb 2009


    This was good but had a little too much chilli. My husband and I enjoyed it mixed with white rice. Very tasty when served over rice. The longer you cook it the better it tastes.  -  15 Sep 2008