Slow Cooker
Slow Cooker Vegetable Chili
A hearty three-bean chili with sweet peppers and tomatoes, made with canned beans for convenience.
Prep15 min
Cook4 hr
Rest / chill0 min
Total4 hr 15 min
Yield6 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Combine all ingredients in a 5- to 6-quart slow cooker and stir thoroughly.
- Cover and cook on high for 4 hours, or until peppers and onion are tender.
- Stir, mashing a small scoop of beans against the side if you prefer a thicker chili.
- Serve hot. If the chili is thicker than desired, stir in a little hot water.
A little kitchen know-how
Use fully cooked canned kidney beans. Raw dried kidney beans are not suitable for this method.
Storage & leftovers
Refrigerate in shallow containers within 2 hours for up to 3 days. Reheat to 165°F on the stove.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.