Vegetable Chili with Bell Peppers and Beans

My Dad loves to make chili in huge batches over the stove in huge, bulky pots. Me? I prefer to use my slow cooker and make the cooking process as easy as possible.

This chili recipe is so easy, I challenged a 5th grader (Joe) to make the recipe and record it as a video.

He did it!  And his video is great (I hope you take just a couple of minutes to watch it; link below). He makes it look so easy and carefree.


– 3 cans– 15 oz  of any kinds of beans: kidney, white, pinto, black or great northern, any mix, drained and rinsed*

– 1 red bell pepper, chopped

– 1 yellow bell pepper, chopped

– 1 green bell pepper, chopped

– 1 onion, chopped

– 3 cloves garlic, chopped

– 1 stalk celery, chopped

– 1 Tablespoon chili powder

– 2 teaspoons cumin

– 1 ½ teaspoons dried oregano

– ½ teaspoon paprika

– 2 teaspoons brown sugar

– salt/pepper to taste

– 1 28 oz can tomato sauce

– 1 28 oz can diced tomatoes


Add all ingredients to slow cooker, stir to combine, and cook on low for 8 to 10 hours.  Makes 10 cups.


Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!


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