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Crock-Pot Veggie Chili


This is an easy, veggie-packed chili recipe that I came up with that you can make in your crock-pot! It's great for a quick, easy, healthy meal & it freezes great, so you can pre-portion it out & save it for later!

Rate this recipe 4.4/5 (21 Votes)


  • 1 cup Diced Onions
  • 120 g Red Bell Pepper
  • 332 g Zucchini
  • 210 g Yellow Squash
  • 2 tsp Chili Powder
  • 1 tsp Organic Ground Cayenne Red Pepper
  • 1 tsp Minced Garlic
  • 439 g Garbanzo Beans
  • 794 g Crushed Tomatoes
  • 411 g Tomatoes Diced W/green Chilies
  • 5/6 cup Niblets (whole Kernel Corn)
  • 454 g Bush’s Best Chili Beans (mild Sauce)
  • 340 g Meal Starters Veggie Crumbles


Servings 7
Level of difficulty Easy
Preparation time 10mins
Cooking time 240mins
Cost Average budget


Step 1

Crock-Pot Veggie Chili - Step 1

Wash and dice veggies. Rinse and drain garbanzo beans. Combine all ingredients into a large crock pot and cook on high heat for about an hour or so, then on low for another couple of hours. Approximately 4 hours of cooking time total. Until veggies are tender.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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