Best Slow Cooker Veggie Chili Rainbow Chili Recipes

RAINBOW VEGGIE CHILI

Rainbow Veggie Chili image

Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.

Provided by theveggieone

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h35m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh jalapeno pepper, diced
4 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Steps:

Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 33.8 g, Fat 5 g, Fiber 7.3 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 670.2 mg, Sugar 5.8 g

VEGETARIAN CHILI OLE!

Vegetarian Chili Ole! image

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chiles
1 ounce Mexican chocolate, chopped
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce, optional
Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Steps:

In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

SLOW-COOKER VEGGIE CHILI

Slow-Cooker Veggie Chili image

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.

Provided by Southern Living Test Kitchen

Time 8h43m

Yield Makes 15 servings (serving size: 1 1/2 cups)

Number Of Ingredients 15

Ingredients

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

Steps:

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

Nutrition Facts : Calories 124 calories, Carbohydrate 24.5 g, Fat 0.8 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 0.1 g, Sodium 566 mg

SLOW-COOKER VEGGIE CHILI (RAINBOW CHILI)

Slow-cooker Veggie Chili (Rainbow Chili) image

Everyone, even the most carnivorous of folks, LOVES this chili..!

Provided by jennifer warnke @bookofjen

Categories Other Main Dishes

Number Of Ingredients 19

Ingredients

8 ounce(s) dry black beans, sorted and rinsed
8 ounce(s) dry red beans, sorted and rinsed
8 ounce(s) dry northern beans, sorted and rinsed
1 tablespoon(s) olive oil
1 - large red onion, chopped
1 - leek, chopped (optional)
3 - green onions
4 - garlic cloves, minced
2 tablespoon(s) chili powder (..more to taste!)
1 teaspoon(s) cumin
2 teaspoon(s) oregano, dried
1 - sm red bell pepper, chopped
1 - sm yellow/orange bell pepper (..or half of each for added color!)
1 - green bell pepper, chopped
1 1/2 cup(s) frozen corn
28 ounce(s) can crushed tomatoes
1 package(s) (= 1 lb), tvp
- water to cover, plus, two vegetarian vegetable bouillon cubes
3/4 teaspoon(s) sea salt (..or to taste.)

Steps:

Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that's why I use a slow-cooker!).
When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
Serve with desired toppings.
Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!