Chunky Vegetable Chili


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This chunky vegetable chili cooks up in a slow cooker and is like a bowl of very thick vegetable soup. Three types of legumes combine with a rich, spicy tomato broth to create a zesty and flavorful dish. You can be creative when you make this chili by adding other seasonal vegetables or ones you may have in your refrigerator.

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  • 2 Tbs. olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 large green bell pepper, cored, seeded, and chopped
  • 1 large red bell pepper, cored, seeded, and chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 Tbs. ground chili powder
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • 1 15 1/2 oz. can black beans, drained and rinsed under cold water
  • 1 15 1/2 oz. can red kidney beans, drained and rinsed under cold water
  • 1 15 1/2 oz. can chickpeas, drained and rinsed under cold water
  • 1 14 1/2 oz. can diced tomatoes
  • 2 C. spicy tomato juice or Bloody Mary mix
  • 1 bunch cilantro (flat-leaf parsley), leaves only, chopped
  • Shredded cheddar cheese (optional)

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Spray a 6-quart slow cooker with vegetable oil cooking spray. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and peppers and cook until soft, 7-8 minutes. Add the carrots, celery, chili powder, cumin, paprika, oregano, and salt. Cook for 5 minutes. Place the cooked vegetables in the slow cooker. Add the black beans, kidney beans, chickpeas, tomatoes, and tomato juice. Stir to combine.

Cover and cook on low for 7-8 hours, or until the vegetables are tender. Stir in the cilantro before serving. If desired, garnish with the cheddar cheese.

Yield: 6 servings

Per serving: Calories 276 (From Fat 58); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 1645mg; Carbohydrate 47g (Dietary Fiber 15g); Protein 13g.

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