Slow cooker vegetable chilli

Slow cooker vegetable chilli


26 people made this

About this recipe: A fantastic dish that tastes even better the next day, this can be adapted to suit your tastes. I use the different colours with peppers so it is more colourful. Sometimes I even put a can of baked beans in.

cortt2304 Cheshire, England, UK

Serves: 6 

  • 2 (400g) tins chopped tomatoes
  • 1 tin chilli kidney beans
  • 1 tin Mexican style bean mix, drained
  • 1 (200g) tin sweetcorn, washed and drained
  • 2 courgettes, sliced thinly
  • 2 small baby leeks, chopped thinly
  • 3 spring onions, chopped thinly
  • 1 large onion, cut into chunks
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 green pepper, chopped
  • 2 carrots, peeled and chopped thinly
  • 1 stick celery, thinly sliced (optional)
  • 1 green chilli, chopped
  • 1 red chilli, chopped
  • 2 teaspoons hot or mild chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 clove garlic, chopped or crushed
  • salt to taste

Prep:20min  ›  Cook:7hr  ›  Ready in:7hr20min 

  1. Mix all the ingrediants in your slow cooker and cook on low for 6 to 8 hours or on high for 4 hours.

Serving suggestion

Great served with rice, and there is plenty left over to put in the fridge for another day to heat up and use with jacket potatos and grated cheese on top, sprinkled with chopped spring onion and then grilled to melt and brown the cheese.

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Reviews (2)


Fabulous give it a try! - 30 Sep 2016


This is a great dish, hope you enjoy! - 12 Aug 2011

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