Description
A hearty and comforting vegetable chili made effortlessly in the crockpot. Packed with fire-roasted diced tomatoes, kidney and black beans, colorful bell peppers, carrots, and a blend of warming spices, this chili warms your soul with every spoonful. Ideal for a cozy meal, it’s slow-cooked to develop deep flavors and topped with fresh cilantro, creamy sour cream or Greek yogurt, shredded cheese, and creamy avocado slices for added richness.
Ingredients
Scale
Vegetables & Beans
- 28 oz Diced Tomatoes (fire-roasted recommended)
- 1 can Kidney Beans (canned and rinsed)
- 1 can Black Beans (canned and rinsed)
- 4 cups Vegetable Broth
- 2 pcs Bell Peppers (chopped)
- 1 pcs Onion (diced)
- 3 cloves Garlic (minced)
- 2 pcs Carrots (shredded or diced)
Spices
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tbsp Smoked Paprika
- 1/4 tsp Cayenne Pepper (optional)
- Salt (to taste)
- Black Pepper (to taste)
Garnishes
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 cup Sour Cream or Greek Yogurt
- 1 cup Shredded Cheese
- 1 pcs Avocado Slices
Instructions
- Prepare the Vegetables: Chop the bell peppers, dice the onion, mince the garlic cloves, and shred or dice the carrots. Make sure all vegetables are cut into uniform pieces for even cooking.
- Layer Ingredients in the Crockpot: In a 4- or 6-quart crockpot, add the diced tomatoes, kidney beans, black beans, and vegetable broth as the base layer.
- Add Vegetables and Spices: Place the chopped bell peppers, onion, garlic, and carrots on top of the bean and tomato mixture. Sprinkle chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper evenly over the layers.
- Cook the Chili: Cover the crockpot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until all the vegetables are fork-tender and the flavors meld together.
- Stir Midway: Halfway through the cooking time, gently stir the chili to redistribute the spices and ensure even cooking.
- Serve and Garnish: Ladle the hot chili into bowls and garnish with chopped fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, and avocado slices for a creamy, fresh finish.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños.
- You can substitute vegetable broth with water or tomato juice if preferred.
- This chili can be made in advance and stores well in the refrigerator for up to 4 days.
- For a vegan option, omit the sour cream and cheese or use their plant-based alternatives.
- Leftover chili freezes well for up to 3 months; thaw overnight before reheating.
