Slow-Cooker Veggie Chili

Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans, if you wish, in this Slow-Cooker Veggie Chili recipe.

Slow-Cooker Turkey Chili
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Prep Time:
25 mins
Cook Time:
8 hrs 18 mins
Total Time:
8 hrs 43 mins
Makes 15 servings (serving size: 1 1/2 cups)


  • 2 large carrots, diced (1 cup)

  • 2 celery ribs, diced (1/2 cup)

  • 1 medium-size sweet onion, diced

  • Vegetable cooking spray

  • 2 (8-oz.) packages sliced fresh mushrooms

  • 1 large zucchini, chopped (1 1/2 cups)

  • 1 yellow squash, chopped (1 cup)

  • 1 tablespoon chili powder

  • 1 teaspoon dried basil

  • 1 teaspoon seasoned pepper

  • 1 (8-oz.) can tomato sauce

  • 3 cups tomato juice

  • 2 (14 1/2-oz.) cans diced tomatoes, undrained

  • 4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained

  • 1 cup frozen whole kernel corn


  1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.

  2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.

  3. Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.

Nutrition Facts (per serving)

124 Calories
1g Fat
25g Carbs
7g Protein
Nutrition Facts
Calories 124
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 566mg 25%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 25%
Protein 7g
Calcium 63mg 5%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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