Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Vegetable Packed Slow Cooker Chili is not just a meal—it's a flavor-packed journey that will tantalize your taste buds and warm your soul! Imagine coming home to a kitchen filled with rich, aromatic spices and a hearty chili that's been slow-cooking all day, packed with nutritious vegetables and protein-rich beans. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, easy-to-make meals, this recipe is about to become your new go-to comfort food.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing, chopping, and dicing: bell pepper into small pieces, zucchini into small cubes, onion into fine chunks, and mince the garlic cloves.
- Drain and thoroughly rinse both black beans and kidney beans under cold running water to remove excess sodium and starch.
- Open the can of diced tomatoes and set aside.
- Take your slow cooker and add all prepared ingredients: beans, diced tomatoes, chopped bell pepper, diced zucchini, chopped onion, and minced garlic.
- Sprinkle chili powder evenly over the vegetables and beans, then add salt and pepper to taste. Gently stir to ensure all ingredients are well combined.
- Cover the slow cooker and set to low heat setting. Allow the chili to cook for 6 hours, which will help develop rich flavors and tenderize the vegetables.
- Occasionally stir the chili during cooking to prevent sticking and ensure even heat distribution.
- After 6 hours, check the consistency and seasoning. Adjust salt and pepper if needed.
- Serve hot, optionally garnished with fresh cilantro, a dollop of Greek yogurt, or shredded cheese.
Tips
- Bean Preparation: Always drain and rinse canned beans thoroughly to reduce sodium and improve digestibility.
- Vegetable Chopping: Cut vegetables into uniform, small pieces to ensure even cooking and consistent texture.
- Layering Flavors: For deeper flavor, consider sautéing onions and garlic briefly before adding to the slow cooker.
- Seasoning Secrets: Don't be afraid to experiment with additional spices like cumin, smoked paprika, or a dash of cayenne for extra depth.
- Stirring Technique: Stir occasionally during cooking to prevent sticking and ensure even heat distribution.
- Consistency Check: If the chili seems too thick, add a little vegetable broth; if too thin, leave the lid off for the last 30 minutes of cooking.
- Garnish Generously: Top with fresh herbs, a dollop of Greek yogurt, or shredded cheese to elevate the dish's flavor and presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
