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Photo Credit: Elizabeth Newman

Vegetarian Slow Cooker Chili Verde

20 MINPrep Time
480 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This hearty slow cooker stew is loaded with great flavor and texture. I love this dish because while it feels so comforting, it's so nutritious thanks to all of the veggies that cook to tender perfection in the slow cooker. 

I love this recipe for a family dinner, especially something fun like a great game day. Set it out with your favorite toppings, like avocado, queso fresco or feta, green onions, jalapeños, limes, and the one side dish I always make with this: cornbread. All of the fun accoutrements really make this feel like a fun and festive lunch or dinner.
Vegetarian Slow Cooker Chili Verde

Vegetarian Slow Cooker Chili Verde

Prep Time

20 minutes

Cook Time

480 minutes


Giada De Laurentiis

Image of Vegetarian Slow Cooker Chili Verde


  • 2 1/2 cups vegetable broth
  • 2 tablespoons dried oregano
  • 1 tablespoon all purpose flour
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 large poblano chilies (8 to 9 ounces, stemmed, seeded, and diced into ½ inch pieces)
  • 1 8- ounce yam (red-skinned sweet potato, peeled, cut into 1/3-inch cubes)
  • 1 8- ounce Yukon Gold potato (peeled, cup into 1/3-inch cubes)
  • 1 cup chopped onion
  • 4 large tomatillos (8 to 9 ounces, husked, rinsed, cored, and chopped)
  • 4 large garlic cloves (smashed, peeled and chopped)
  • 2 15- to 16- ounce cans hominy (drained and rinsed)
  • 2 4- ounce cans diced (mild green chiles)
  • Garnishes (such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges, chopped serrano chiles)
  • Giada's Buttermilk Corn Bread


  1. To a 4 quart slow cooker, add the vegetable broth, oregano, flour, cumin, salt and olive oil. Whisk to combined until smooth and not lumps of flour remain. Add the poblano, yam, Yukon golds, onion, tomatillos, garlic, hominy and canned chiles. Stir to combine. Set the slow cooker to low for 8 hours.
  2. Ladle chili into bowls. Serve with garnishes and corn bread.
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4 reviews & comments

  • Author's avatar image
    Linda Phillips - Jun 09

    The smell of this Chili Verde cooking in my kitchen was awesome and everyone that came through my front door asked what smells soooo wonderful!! The taste was above and beyond my wildest dreams. Delicious, delicious and more delicious! The cornbread was also very good and a great addition to this meal. L.Phillips

  • Author's avatar image
    Jennifer Rottweiler - Jun 09

    I see your comment was quite a while ago so maybe you've already discovered that chili verde is not chili in the mid-western sense. Its called chili verde (green) because of the green chilies used in the recipe. Pablano and the mild green types.

  • Author's avatar image
    John Gill - Jun 09

    As a Texan born and raised, except for three years in New York, your killing me by calling this “chili,” even beans in chili is sacrilege. I’d love to find a good vegan chili substitute, but you lost me with all the tubers. I’m going to give this a try, but I won’t be addressing it as chili. BTW substituting chili for marinara on pasta is bad from the other direction!

  • Author's avatar image
    Jolyne Chacon - Jun 09

    Thank you! I love chili verde and I so appreciate a healthier and still flavorful version! I enjoyed having chilli over pasta for the first time while traveling near Cincinnati, it’s delicious! ❤️

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