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!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Transfer the sautéed onion and garlic to the crock pot.

Step 3

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.

Step 4

Sprinkle the chili powder, cumin, smoked paprika, ground coriander, salt, and black pepper over the ingredients in the crock pot. Stir well to combine.

Step 5

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.

Step 6

Stir the chili occasionally throughout the cooking process to ensure even cooking.

Step 7

Once done, taste the chili and adjust salt and seasoning as needed.

Step 8

Serve the vegetable chili hot, garnished with fresh cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2078.5g)

Amount per serving	% Daily Value*
Calories	1367.9

Total Fat 25.4g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 5132.5mg	0%
Total Carbohydrate 229.6g	0%
Dietary Fiber 71.9g	0%
Total Sugars 36.8g
Protein 67.1g	0%

Vitamin D 0IU	0%
Calcium 583.4mg	0%
Iron 27.5mg	0%
Potassium 5277.1mg	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: 16.2%

Protein: 19.0%

Carbs: 64.9%