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!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.

Step 2

Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.

Step 3

Transfer the sautéed onion and garlic mixture to the slow cooker.

Step 4

Add the diced red bell pepper, green bell pepper, carrot, and zucchini to the slow cooker.

Step 5

Pour in the crushed tomatoes, diced tomatoes (with their juices), black beans, kidney beans, and frozen corn.

Step 6

Stir in the vegetable broth, chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper if desired. Mix everything well to combine.

Step 7

Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.

Step 8

Taste and adjust the seasoning with more salt, pepper, or spices if needed.

Step 9

Serve warm, garnished with fresh cilantro if desired. Optionally, pair with toppings like shredded cheese, sour cream, or avocado slices.

Nutrition Facts

Serving size	(3199.1g)

Amount per serving	% Daily Value*
Calories	1733.6

Total Fat 41.8g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3332.5mg	0%
Total Carbohydrate 288.2g	0%
Dietary Fiber 84.7g	0%
Total Sugars 68.5g
Protein 76.9g	0%

Vitamin D 0IU	0%
Calcium 705.2mg	0%
Iron 32.4mg	0%
Potassium 7194.9mg	0%

*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.

Source of Calories

Fat: 20.5%

Protein: 16.7%

Carbs: 62.8%