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4.72
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7
votes
3-Quart Crockpot Veggie Chili
A no-meat easy Chili full of spice and flavor.
Prep Time
10
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
cups
Calories:
154
kcal
Author:
Sydney Dawes
Ingredients
1 ½
cups
14.5-ounce can diced tomatoes
1 ¾
cups
14.5-ounce can black beans, drained
1 ¾
cups
14.5-ounce can red kidney, drained
½
green pepper
diced
½
red pepper
diced
1
zucchini
diced
1
small onion
diced
3
tablespoon
chili powder
1
tablespoon
chili sauce
Instructions
Turn the slow cooker on low while preparing the ingredients and lightly coat the inside of the stoneware crock with vegetable spray.
Add the tomatoes, black beans, kidney beans to the slow cooker.
Add in the diced vegetables, chili powder, and chili sauce.
Stir lightly to mix the veggies.
Cover and cook on low for 5 hours.
Notes
Serve with rolled warm tortillas and top with a dollop of sour cream
Nutrition
Serving:
1
.5 cups
|
Calories:
154
kcal
|
Carbohydrates:
29
g
|
Protein:
9
g
|
Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Sodium:
316
mg
|
Fiber:
11
g
|
Sugar:
6
g