Veggie Chili con Carne

While it may be May, this is still Wisconsin. We have plenty of chili weather left this spring, so here’s a new version to add to your repertoire. I especially love this one because while it includes meat, it’s as a supporting actor, not the staring role. Instead the focus in on a slew of veggies.

Veggie Chili con Carne

Course: Soup
Servings: 6
Calories: 272kcal
Clean out the veggie drawer and the pantry with this delightful slow cooker recipe for chili. Use the ingredients exactly as we lay them out or use whatever you have on hand. As long as the spices stay the same, you can't go wrong!
Print Recipe


  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 clove garlic, minced minced
  • ½ lb ground beef
  • 15½ oz crushed tomatoes in puree
  • cups water
  • tsp chili powder
  • tsp brown sugar
  • tsp cumin
  • 1 tsp dried oregano
  • ¼ tsp coriander
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon
  • 1 jalapeno seeded and minced
  • 1 green pepper diced
  • 1 carrots peeled and diced
  • ½ winter squash peeled, seeded, and diced
  • 2 stalks celery chopped
  • 1 cup zucchini shredded
  • ½ cup corn
  • ½ tsp salt
  • 15 oz pinto beans rinsed and drained


  • In a large skillet over medium-high heat, heat the olive oil and cook the onion and garlic about 1 minute. Add the ground beef and cook until the meat is browned.
  • Place the meat and onion in slow-cooker and add the tomatoes, spices, water, jalapeno, green pepper, carrot, squash, sweet potato and celery. Stir to combine. Cover and cook on low for 3½ hours.
  • Uncover and add the beans, corn, and salt. Stir to combine. Recover and cook another 3½ hours until all the vegetables are tender.


Top with your favorite chili toppings. I’m partial to avocado with this version.


Calories: 272kcal | Carbohydrates: 41g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 360mg | Potassium: 1116mg | Fiber: 11g | Sugar: 9g | Vitamin A: 8991IU | Vitamin C: 46mg | Calcium: 125mg | Iron: 5mg