Crock Pot Vegetable Chili
Warm, hearty, and packed with vibrant flavors, this Crock Pot Vegetable Chili is a comforting meatless meal that's as easy as it is delicious. Loaded with colorful veggies like zucchini, bell peppers, and carrots, along with protein-rich black and kidney beans, this chili is slow-cooked to perfection with bold spices like chili powder, smoked paprika, and cumin. The hands-off cooking method ensures your kitchen is filled with an irresistible aroma while you go about your day. Perfect for meal prep, family dinners, or a cozy game-day option, this nutrient-rich chili pairs beautifully with crusty bread or a dollop of sour cream. Plus, it’s naturally vegan, gluten-free, and can be customized with your favorite toppings!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 medium Zucchini, diced
- 2 medium Carrots, sliced
- 2 cans Canned diced tomatoes (15 oz each)
- 2 tablespoons Tomato paste
- 1 can (15 oz) Canned black beans, drained and rinsed
- 1 can (15 oz) Canned kidney beans, drained and rinsed
- 2 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until softened, then add the garlic and cook for another 1 minute.
Transfer the sautéed onion and garlic to the crock pot.
Add the diced red and green bell peppers, zucchini, carrots, canned diced tomatoes, tomato paste, black beans, kidney beans, and vegetable broth to the crock pot.
Sprinkle the chili powder, cumin, smoked paprika, ground coriander, salt, and black pepper over the ingredients in the crock pot. Stir well to combine.
Cover the crock pot with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
Stir the chili occasionally throughout the cooking process to ensure even cooking.
Once done, taste the chili and adjust salt and seasoning as needed.
Serve the vegetable chili hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 10.0 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1006 mg | 21% | |
*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.
