Go Back Email Link
+ servings
A close up of slow cooker beef vegetable chili on a large mixing spoon hovering over the crock pot.
Print Recipe
No ratings yet

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.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dinner
Cuisine: American
Keyword: easy recipes, gluten free recipes, slow cooker recipes
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.