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Big Pot of Veggie Chili

1 – 2 T Olive Oil
1 Med – Large Onion, chopped
2 Stalks Celery, chopped
2 Green Peppers, chopped
1 cup chopped carrots (I usually just halve a couple handfuls of baby carrots)
3 cloves Garlic

1/4 cup Chili Powder
1T Black Pepper
1T Cumin
1T Oregano & Bail
1T Basil

1 can chopped chilis or 1 jalapeno pepper seeded & minced
2-3 (28 oz) Cans whole Tomatoes, crushed or diced

1 (15 oz) can kidney beans, drained
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can cannellini beans, drained
1 (15 oz) can black beans
1 (15 oz) can whole kernal corn

Saute onion, green peppers, celery, garlic in olive oil until onions are tranlucent.

Combine ingredients in a 7+ quart slow cooker and heat on high for minimum 2 hours. (4 hours are better)


Zucchini, summer squash, eggplant are all fun additions.

We’ve been known to add turkey, chicken & beef but seriously does not need it.

Better on Day 2 and freezes excellently.


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