On those crisp fall days when you’re looking for a meal that’s both comforting and nutritious, this Slow Cooker Veggie Chili is just the ticket. This hearty dish boasts a medley of colorful vegetables and beans, simmered to a flavorful perfection. It’s a wonderful way to incorporate more plant-based foods into your family’s diet without feeling like you’re missing out on anything. Perfect for busy weekdays or lazy weekends, this recipe allows you to set it and forget it, making it a go-to for any home chef looking to serve up a warm, cozy bowl to loved ones.
Serve this chili with a side of warm cornbread or over a bed of steamed rice for a complete meal. A fresh green salad with a tangy vinaigrette or a platter of raw veggie sticks can add a crunchy contrast to the hearty chili. Don’t forget to set out some fun toppings like grated cheese, sour cream, sliced avocado, and fresh cilantro to let everyone customize their bowls to their liking.
Slow Cooker Veggie Chili
Servings: 6 to 8 servings
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper to taste
Directions
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