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Chili is more than just a dish; it’s a cultural icon that has warmed hearts and homes across the globe. With roots tracing back to the southwestern United States and influences from Mexican cuisine, chili has evolved into a beloved staple in many households. Whether it’s a cold winter evening or a summer gathering, chili's robust flavors and satisfying warmth make it a go-to comfort food. The versatility of chili allows for endless variations, but one recipe that stands out for its health and heartiness is the Hearty Harvest Crockpot Veggie & Bean Chili.

Crockpot Veggie and Bean Chili

Discover the delicious and nutritious Hearty Harvest Crockpot Veggie & Bean Chili, a perfect comfort food for any occasion. This plant-based recipe combines a variety of beans and fresh vegetables, all slow-cooked to maximize flavor and nutrients. Ideal for busy lifestyles, simply toss your ingredients in the crockpot and enjoy a hearty meal with minimal effort. Embrace the warmth and comfort of this easy-to-make dish that’s perfect for sharing with friends and family.
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Ingredients
  

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

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

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

1 can (28 oz) crushed tomatoes

1 bell pepper, diced (red, yellow, or green)

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

2 cups vegetable broth

1 tablespoon olive oil

1 tablespoon lime juice

Chopped fresh cilantro (for garnish)

Avocado slices (for serving, optional)

Instructions
 

Prepare the Vegetables: In a skillet over medium heat, add olive oil. Once hot, sauté the chopped onions and minced garlic for about 3-4 minutes until they become translucent.

    Add Veggies: Once the onions are ready, add the diced bell pepper, carrots, celery, and zucchini. Sauté for an additional 5 minutes until they soften slightly. This will enhance their flavors.

      Combine Ingredients in Crockpot: Transfer the sautéed vegetables to the crockpot. Add in the black beans, kidney beans, pinto beans, crushed tomatoes, corn, chili powder, cumin, smoked paprika, salt, black pepper, and vegetable broth. Stir well to combine all the ingredients.

        Cook the Chili: Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 3-4 hours. The longer you cook it, the deeper the flavors will develop.

          Finishing Touch: About 15 minutes before serving, stir in the lime juice to elevate the freshness of the chili. If desired, taste and adjust seasoning with more salt or spices.

            Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro. Serve with avocado slices on top or on the side.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6-8 servings