Slow Cooker Beef Vegetable Chili

Slow Cooker Beef Vegetable Chili

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Yes, I know there are a ZILLION chili recipes on the internet. Thought I’d toss mine into the ring! I find chili to be pretty difficult to nail, taste-wise. I have tried several different recipes, and haven’t been able to find one that I really like, and that keeps me coming back for more. I’m in the process of preparing freezer meals for an upcoming surgery, and I think I have finally nailed down a chili recipe that I like. It took some tinkering, and, some of the measurements aren’t precise. But that’s what’s great about chili. You have the base recipe: ground beef, beans, tomato sauce, and a few spices, and then you can edit from there. This recipe, as written, is NOT spicy. I needed it to not be spicy because I am going to be eating it after abdominal surgery. But you can definitely crank up the heat with more chili powder if you want. I hope you enjoy this Slow Cooker Beef Vegetable Chili as much as I do! And if not, well, then I hope you will continue on your quest to finding a chili that works for you 🙂

A close up of slow cooker beef vegetable chili on a large mixing spoon hovering over the crock pot.

Slow Cooker Beef Vegetable Chili

This slow cooker beef vegetable chili is an easy way to get more vegetables into your diet. It's also PERFECT for the upcoming cool fall and winter nights! Top with sour cream, shredded cheddar cheese, and french fried onions. Serve over rice with a slice of cornbread.
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Course: Dinner
Cuisine: American
Keyword: easy recipes, gluten free recipes, slow cooker recipes
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 8 people
Author: The Panicked Foodie


  • slow cooker


  • 1 pound ground beef (I used 85% lean)
  • 3/4 cup diced white onion
  • 3/4 cup diced celery (about 1-2 ribs)
  • 3/4 cup diced green bell pepper (about 1/2 bell pepper)
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can fire roasted diced tomatoes with garlic
  • 1 15 oz can dark kidney beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1/2 15 oz can sweet corn, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon iodized salt
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • garlic powder (optional)
  • light brown sugar (optional)


  • In a large saute pan, heat extra light olive oil over medium heat. Once heated and shimmering, add ground beef and brown. Drain grease.
  • Add cooked beef to slow cooker, along with the rest of the ingredients (reserve optional ingredients until the end).
  • Cover and cook on low for 6 hours. Towards the end of cooking, I will sprinkle some garlic powder and light brown sugar and mix it in.
ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.

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