Municipal solid waste (MSW) compost is used to enrich soils by virtue of its bio-physicochemical properties. But undesirable accumulation of chemical elements can reduce soil quality and cause food safety issues. A 5-year field study was carried out to investigate the impact of Compost Quality Alliance tested MSW compost application frequency (annual, biennial and no-compost) on soil quality and chemical elements accumulation in edible portions of lettuce (Lactuca sativa cv. Grand Rapids), beets (Beta vulgaris cv. Detroit Supreme), carrot (Daucus carota cv. Nantes) and green bean (Phaseolus vulgaris cv. Golden Wax). Analysis of soil showed that chemical elements were highest in annual followed by biennial, but less in control (no-compost) and fallow soils. Soil background levels of chemical elements influenced the concentrations of iron and manganese in green bean, aluminum in green bean and beets, and barium in carrot, beets, and lettuce. Cadmium concentration in beets, lettuce, and green bean grown in annual plot was increased by 48%, 52% and 62%, respectively while carrot recorded 56% increase in the biennial plot compared to no-compost. Bioaccumulation factors < 1 for all the essential and non-essential trace elements in all the plant species except boron and molybdenum. However, lettuce showed a higher tendency to accumulate cadmium, rubidium, and strontium. Overall, the health risk for human consumption is low. Although long-term annual application of compost to vegetables seemed safe for human consumption, it is necessary to continuously monitor potential chemical elements accumulation, particularly non-essential trace elements in soils and plants.