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When it comes to preparing chili, the cooking method can significantly influence the final flavor and texture of the dish. In this recipe for Hearty Harvest Crockpot Veggie & Bean Chili, we highlight the benefits of low and slow cooking compared to high cooking methods.

Crockpot Veggie and Bean Chili

Embrace the cozy vibes of fall with a bowl of Hearty Harvest Crockpot Veggie & Bean Chili. This plant-based dish combines nutritious black and kidney beans with seasonal vegetables, all simmered slowly for deep flavor and texture. Packed with protein and essential vitamins, it’s ideal for any dietary lifestyle. With minimal prep, just set it in the crockpot and enjoy a warm, nourishing meal when you get home. Customize with your favorite toppings for an extra touch!
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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 green chilies

1 can (15 oz) corn, drained

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

½ teaspoon black pepper

1 teaspoon salt (adjust to taste)

1 tablespoon olive oil

1 teaspoon dried oregano

Optional toppings: avocado, chopped cilantro, lime wedges, shredded cheese, sour cream

Instructions
 

Prepare your ingredients: Start by washing and chopping the vegetables (onions, bell peppers, carrots, celery) into small, even pieces to ensure uniform cooking.

    Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften slightly and the onions become translucent. This step enhances the flavor of your chili.

      Combine in the crockpot: Transfer the sautéed vegetables to the crockpot. Add the diced red and green bell peppers, black beans, kidney beans, corn, and diced tomatoes with their juices.

        Add broth and spices: Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and salt. Stir everything together gently to combine.

          Cook low and slow: Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. The longer it cooks, the better the flavors will meld together.

            Taste and adjust: Once cooked, taste your chili and adjust the seasonings as needed. You can add more salt, chili powder, or even a splash of lime juice for brightness.

              Serve: Ladle the chili into bowls and top with your favorite toppings like sliced avocado, chopped cilantro, a squeeze of lime, shredded cheese, or a dollop of sour cream.

                Prep Time, Total Time, Servings: 15 mins | 6-8 hours (cooking) | 6 servings