Slow-cooker bean and vegetable chili

Name: Slow-cooker bean and vegetable chili
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 8 portions

A big pot of mixed beans, peppers and tomatoes cooked low and slow. Portion and freeze for the weeks after birth.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 8 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Add everything to the slow cooker and stir well.
Step 2. Cook on low for five hours.
Step 3. Check the seasoning and serve with rice, a baked potato or whole-grain bread.
Step 4. Cool leftovers quickly and refrigerate within two hours.

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

No common declarable allergens are listed in this recipe's ingredients.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Prenatal nutrition — Health Canada, reviewed 9 September 2026
Food safety for pregnant people — Government of Canada, reviewed 9 September 2026