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A bowl of crock pot vegetable and beef chili recipe topped with shredded cheddar cheese and a dollop of sour cream, with black and kidney beans visible. Crackers are on the side, and two spoons are placed nearby.
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4.87 from 15 votes

Crock pot Beef and Vegetable Chili

Crock Pot Vegetable and Beef Chili Recipe is the perfect comfort food recipe for a cold day. The slow cooker does all the work for Vegetable beef chili.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $14.31, $2.39 per Serving

Ingredients

  • 1 pound ground beef browned
  • 3 medium zucchini peeled and chopped
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1 jalapeño pepper seeded and chopped
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato paste . 12 oz
  • 1 can kidney beans 15 oz
  • 1 can black beans 15 oz
  • 2 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 cups water

Instructions

  • Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess grease.
  • Transfer the browned ground beef to a 6-quart slow cooker.
  • Add the zucchini, onion, green bell pepper, jalapeño, diced tomatoes, tomato paste, kidney beans, black beans, garlic, chili powder, salt, cumin, and water.
  • Stir until well combined.
  • Cover and cook on low for 4 hours or on high for 2 hours.
  • Serve warm.

Nutrition

Calories: 406kcal | Carbohydrates: 42g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1474mg | Potassium: 1659mg | Fiber: 13g | Sugar: 13g | Vitamin A: 1635IU | Vitamin C: 58.9mg | Calcium: 132mg | Iron: 7mg
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