Complete Veggie Crock Pot Chili
Warm up any occasion with this hearty and flavorful Complete Veggie Crock Pot Chili, the perfect plant-based comfort food for cozy nights or meal prep. Packed with vibrant vegetables like zucchini, bell peppers, and carrots, plus hearty black and kidney beans, this chili is a protein-rich, fiber-packed delight. Slow-cooked to perfection with bold spices like chili powder, cumin, and paprika, it develops a deep, smoky flavor with just the right kick. Whether you’re a seasoned vegetarian or simply looking to savor a healthy, one-pot meal, this hands-off recipe fits the bill. Serve it with your favorite toppings—think avocado slices, shredded cheese, or a dollop of sour cream—for a customizable and crowd-pleasing dish. With minimal prep and maximum flavor, this slow cooker chili is a wholesome, fuss-free meal you’ll turn to time and time again!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 items Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 large Carrot, diced
- 1 medium Zucchini, diced
- 28 ounces Crushed tomatoes
- 14.5 ounces Diced tomatoes, with juices
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 1 cup Frozen corn
- 1 cup Vegetable broth
- 1.5 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Transfer the sautéed onion and garlic mixture to the slow cooker.
Add the diced red bell pepper, green bell pepper, carrot, and zucchini to the slow cooker.
Pour in the crushed tomatoes, diced tomatoes (with their juices), black beans, kidney beans, and frozen corn.
Stir in the vegetable broth, chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper if desired. Mix everything well to combine.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
Taste and adjust the seasoning with more salt, pepper, or spices if needed.
Serve warm, garnished with fresh cilantro if desired. Optionally, pair with toppings like shredded cheese, sour cream, or avocado slices.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 84.7 g | 302% | |
| Total Sugars | 68.5 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 7195 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
