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- 1 can black beans, drained and rinsed - 1 can kidney beans, drained and rinsed - 1 can cannellini beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 medium zucchini, diced - 1 can diced tomatoes (14.5 oz) - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional)

Hearty Vegetable and Bean Chili in a Crockpot

Warm up with a bowl of Hearty Harvest Vegetable and Bean Chili, a nutritious and delicious plant-based dish that's perfect for any occasion. Packed with three types of beans and colorful vegetables, this chili is a powerhouse of protein, fiber, and essential vitamins. Easy to prepare and customizable, it's ideal for cozy nights or gatherings with loved ones. Discover the joy of comforting, healthy meals that nourish you from the inside out. Perfect for chilly days!

Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) cannellini beans, rinsed and drained

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 cup corn (fresh or frozen)

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

Olive oil (for sautéing)

Fresh cilantro or parsley for garnish

Avocado slices and lime wedges, for serving (optional)

Instructions
 

Prep the Vegetables: Begin by washing and chopping all the vegetables as specified in the ingredients list. Having them ready will streamline the cooking process.

    Sauté the Aromatics: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and garlic; sauté for about 3-5 minutes until they become fragrant and softened.

      Combine Everything in the Crockpot: Transfer the sautéed onion and garlic mixture into the crockpot. Add the black beans, kidney beans, cannellini beans, diced red and green bell peppers, diced carrots, celery, zucchini, corn, crushed tomatoes, and tomato paste.

        Add Seasonings: Pour in the vegetable broth and add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and season with salt and black pepper. Stir well to combine all ingredients.

          Cook: Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 4 hours. The chili is done when all vegetables are tender and flavors have melded together.

            Taste and Adjust: Once the cooking time is up, taste the chili and adjust the seasoning with more salt, pepper, or cayenne if desired.

              Serve: Ladle the chili into bowls and garnish with fresh cilantro or parsley. Serve with avocado slices and lime wedges on the side for an extra zing!

                Prep Time, Total Time, Servings:

                  15 minutes | 6-8 hours | 6 servings