Crockpot Veggie and Bean Chili

Discover the joy of slow cooking with this rich and nutritious Slow-Cooked Veggie Powerhouse Chili. Packed with black beans, kidney beans, and vibrant vegetables like bell peppers and zucchini, this hearty dish is not only flavorful but also caters to diverse dietary needs. Enhance your meals with a blend of spices while enjoying the benefits of fiber and antioxidants. Perfect for meal prep, leftovers can be transformed into nachos or stuffed peppers. Dive into a wholesome culinary adventure!

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Ingredients

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes (with their juices)

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup corn (fresh or frozen)

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 tablespoon olive oil (optional, for sautéing)

Fresh cilantro, avocado slices, and lime wedges for serving (optional)

Instructions

Prepare the Vegetables: Start by dicing the onion, bell peppers, and zucchini into small uniform pieces. Mince the garlic cloves. These preparations will create a flavor-packed base for your chili.

Sauté (Optional): In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes until they soften and turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant, releasing its aromatic oils.

Combine Ingredients: Transfer the sautéed onion and garlic to your slow cooker. Add the diced red and green bell peppers, zucchini, corn, black beans, kidney beans, diced tomatoes (with their juices), chili powder, ground cumin, smoked paprika, dried oregano, and vegetable broth.

Season: Stir everything together until well combined. Taste the mixture and season with salt and pepper as desired.

Slow Cook: Cover the slow cooker with its lid and set it to low heat. Let it cook for 6-8 hours. For a quicker option, set it to high heat and cook for 3-4 hours, stirring occasionally if you can.

Final Adjustments and Serve: After the cooking time, check the consistency of the chili. If it’s too thick for your liking, feel free to stir in extra vegetable broth. Taste again and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro, slices of avocado, and a wedge of lime for added freshness.

Enjoy Your Bowl of Goodness: This chili is perfect on its own or served alongside crusty bread, tortilla chips, or heaped over a fluffy bed of rice for a hearty meal.

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings