Healthy Crockpot Vegetable Chili

Name: Healthy Crockpot Vegetable Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 bell pepper, diced; 2 carrots, chopped; 1 zucchini, chopped; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 1 cup corn, frozen or fresh; 1 onion, chopped; 3 cloves garlic, minced; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Vegetable Chili on busy days when I want something nutritious without spending hours in the kitchen. By using my trusty crockpot, I let the flavors of fresh vegetables and spices meld together beautifully while I attend to other tasks. This chili is not only hearty and satisfying, but it also offers a variety of textures and tastes that highlight the seasonal produce. With minimal prep time and wholesome ingredients, it’s become a family favorite that I can whip up any time.

Created by

Helena Wright

Last updated on 2026-01-06T10:58:12.435Z

Making this Healthy Crockpot Vegetable Chili has been a rewarding experience for me. I remember the first time I prepared it; the house was filled with an inviting aroma that made everyone eager to try it. The key to a successful chili lies in the variety and freshness of the vegetables you use. I've found that incorporating bell peppers, carrots, and zucchini not only boosts the flavor but also adds a delightful crunch and vibrant colors to the dish.

Additionally, I like to experiment with spices beyond the traditional chili powder. By adding cumin and smoked paprika, I enhance the depth of flavor in this vegetarian delight. It’s an incredibly versatile recipe: you can easily customize it to include your favorite beans or seasonal vegetables, making it a go-to option in my kitchen.

        Why You Will Love This Recipe
        Loaded with colorful vegetables for a hearty meal
Rich in flavor with a perfect balance of spices
Great for meal prep and tastes even better the next day

      

Ingredient Role and Freshness

Each vegetable in this Healthy Crockpot Vegetable Chili plays a vital role in creating a balanced and nutritious dish. The bell pepper adds a sweet crunch, while carrots contribute natural sweetness and color. Zucchini provides moisture and a tender bite, which enhances the overall texture of the chili. Using fresh, seasonal vegetables not only improves flavor but also ensures you're getting the maximum nutritional benefits. Choose firm, brightly colored vegetables to ensure freshness.

Don’t hesitate to experiment with different vegetables based on what you have on hand. Sweet potatoes, butternut squash, or even kale can be great additions or substitutes. These alternatives will change the flavor profile slightly but will maintain the heartiness you're aiming for in this chili. If you're looking for protein variation, you can also opt for chickpeas or lentils as a replacement or addition to the beans.

Cooking Technique Tips

When prepping for the crockpot, make sure to chop your vegetables into uniform sizes to ensure even cooking. This means dicing the bell pepper into similar-sized pieces as the carrots and zucchini. A uniform cut not only aids in presentation but also guarantees that every bite is packed with flavor. I often use a sharp knife for precision and efficiency, making the preparation quick and enjoyable.

Set your crockpot to the low setting and let the chili cook for about four hours. This slow cooking allows the flavors to blend and intensify. You'll know it's ready when the vegetables have softened but still hold their shape. If you're short on time, you can cook on high for about 2 hours, but keep an eye out to prevent overcooking. The key indicator is a fragrant aroma; as it fills your kitchen, you'll know it’s close to perfection.

Ingredients

Gather these simple ingredients to make a delicious and healthy chili:

Vegetables and Beans

1 bell pepper, diced
2 carrots, chopped
1 zucchini, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup corn, frozen or fresh
1 onion, chopped
3 cloves garlic, minced

Spices and Broth

2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth

These ingredients will combine beautifully in your crockpot!

Instructions

Follow these simple steps to create your chili:

Prepare Ingredients

Chop all the vegetables, mince the garlic, and drain the beans. This will help make the cooking process easier.

Combine Ingredients in Crockpot

Add bell pepper, carrots, zucchini, onions, garlic, black beans, kidney beans, diced tomatoes, and corn into the crockpot.

Add Spices and Broth

Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the vegetables. Pour in the vegetable broth to cover the mixture.

Cook on Low

Cover and cook on low for 4 hours, allowing the flavors to develop beautifully.

Serve and Enjoy

After cooking, give it a good stir and taste for seasoning before serving. Enjoy your healthy chili!

Your chili is ready to warm you up!

Pro Tips

Feel free to add your favorite toppings like avocado, cilantro, or a squeeze of lime for extra flavor.

Serving Suggestions

This Healthy Crockpot Vegetable Chili is wonderfully versatile when it comes to serving. I love to top mine with a dollop of Greek yogurt or sour cream for creaminess and a sprinkle of fresh cilantro for added flavor. You can also serve it over a bed of cooked quinoa or brown rice for a more filling meal, which adds a nutty taste that complements the chili perfectly.

For an extra level of delight, consider adding your favorite toppings, like shredded cheese, avocado slices, or crispy tortilla strips. Each addition can enhance the texture and experience of eating this chili. It’s also great with a side of crusty bread for dipping, making it perfect for colder days or when you're looking for comfort food.

Storage and Reheating

This chili stores exceptionally well, making it a fantastic option for meal prep. After cooking, let it cool completely before transferring to airtight containers. You can refrigerate it for up to five days or freeze it for up to three months. Make sure to label your containers with dates so you can keep track of freshness.

When reheating, you can use the stove over medium heat or microwave it in a covered dish for convenient portions. If the chili seems a little thick after reheating, simply stir in a splash of vegetable broth or water until you reach your desired consistency. This will revive the flavors and ensure every bowl is just as tasty as the first.

Questions About Recipes

→ Can I freeze the chili?

Yes, this chili freezes well! Just let it cool completely before transferring it into airtight containers.

→ How long can I store it in the fridge?

You can store leftover chili in the fridge for about 4-5 days.

→ Can I add meat to this recipe?

Absolutely! You can add ground turkey or beef if you prefer a meatier chili.

→ What can I serve with the chili?

This chili pairs well with cornbread, rice, or a simple side salad.