Healthy Crockpot Vegetable Chili

Name: Healthy Crockpot Vegetable Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 1 can of black beans, drained and rinsed; 1 can of kidney beans, drained and rinsed; 1 can of diced tomatoes with green chilies; 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 zucchini, diced; 1 cup corn, frozen or fresh; 2 tablespoons chili powder; 1 teaspoon cumin; Salt and pepper to taste; 2 cups vegetable broth

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Vegetable Chili on busy days when I want something delicious and nutritious waiting for me at dinner time. The best part is I can throw all the ingredients into the crockpot in the morning and let them meld together while I go about my day. With vibrant vegetables and hearty beans, this chili is both satisfying and packed with flavor, making it a go-to recipe in my household for its ease and deliciousness.

Created by

Natalie Briggs

Last updated on 2026-01-06T00:46:15.689Z

When experimenting with this chili, I found that letting it cook on low for a longer period really allows the flavors to develop beautifully. Each ingredient contributes its essence, and by the end of the cooking time, the spices and vegetables create a mouthwatering harmony that’s truly comforting. I often serve it with avocado and a squeeze of lime for an extra burst of flavor.

One of my favorite tips is to use a variety of beans and vegetables. This not only enhances the texture but also packs in the nutrients, making the dish not just delicious but also incredibly healthy. I've tried different combinations, and each time the result is a hearty meal that everyone enjoys.

        Why You Will Love This Recipe
        Packed with fresh vegetables and beans for maximum nutrition
Easy to prepare and perfect for busy days
Flavorful and satisfying to warm you up

      

Ingredient Highlights and Their Benefits

Each ingredient in this Healthy Crockpot Vegetable Chili plays a crucial role in both taste and nutrition. The black and kidney beans not only provide protein but also add a hearty texture that makes this chili feel truly satisfying. Moreover, beans are an excellent source of fiber, promoting digestive health and keeping you fuller for longer. The vibrant assortment of vegetables like bell peppers, zucchini, and corn not only brightens up the dish but also ensures a variety of vitamins and minerals in each bowl.

The spices, particularly chili powder and cumin, are what give this chili its signature warming flavor profile. Chili powder brings a mild heat, while cumin adds an earthy aroma. Together, they create a robust base that harmonizes with the natural sweetness of the vegetables. If you find yourself craving more spice, consider adjusting the amount of chili powder or adding a pinch of cayenne for an extra kick.

Perfecting the Cooking Process

One of the great things about crockpot cooking is the low-and-slow method, which allows flavors to develop deeply over time. For this chili, cooking on low for 8 hours is ideal because it allows the vegetables to break down into a luscious, cohesive stew. However, if you're in a time crunch, cooking on high for 4 hours works too; just keep an eye on it towards the end to ensure the veggies maintain some texture.

When it comes to adjusting the consistency of your chili, keep in mind that the beans and corn will release some moisture during cooking. If you prefer a thicker chili, consider adding a tablespoon of tomato paste or mashing some of the beans during the last 30 minutes of cooking to enhance the body of the sauce.

Ingredients

Vegetable Chili Ingredients

1 can of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of diced tomatoes with green chilies
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 zucchini, diced
1 cup corn, frozen or fresh
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
2 cups vegetable broth

Instructions

Prepare the Ingredients

Chop all the vegetables and rinse the beans thoroughly in a colander.

Combine in the Crockpot

Add all the prepared vegetables, beans, and spices into the crockpot. Pour in the vegetable broth, and stir to combine.

Set Cooking Time

Cover the crockpot and cook on low for 8 hours or high for 4 hours.

Serve and Enjoy

Once cooked, taste and adjust the seasoning if necessary. Serve hot with toppings of your choice.

Pro Tips

For added flavor, try garnishing with fresh cilantro or a dollop of sour cream. You can also customize the heat level by adding diced jalapeños or your favorite hot sauces.

Tips for Storage and Reheating

Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. This makes it perfect for meal prepping! If you want to freeze the chili, let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, simply thaw it overnight in the refrigerator and reheating it on the stove over medium heat until warmed through, adding a splash of water or broth if it seems too thick.

If you find the flavors have mellowed after storing, a squeeze of fresh lime or a sprinkle of chopped cilantro just before serving can really brighten it up. I often serve mine with avocado slices or a dollop of yogurt for added creaminess and nutrition.

Variations and Customizations

Feel free to customize this chili according to your taste preferences or what you have on hand. You can substitute the zucchini for diced sweet potatoes or butternut squash if you want a sweeter flavor. Adding different beans, like pinto or chickpeas, can also provide a new twist. For an even heartier version, consider adding quinoa or brown rice during the last 30 minutes of cooking, which will soak up some of the broth and create a filling meal.

If you're looking to boost the nutritional content further, leafy greens like spinach or kale can be added in the last 15 minutes of cooking. They will wilt and blend seamlessly into the dish while adding additional vitamins and fiber. This makes the chili not only more colorful but also a more nutrient-dense option for your family.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well and can save prep time!

→ How can I make it spicier?

Add more chili powder or diced jalapeños based on your heat preference.

→ Can this chili be frozen?

Absolutely! It freezes well for up to three months. Just thaw and reheat when ready to serve.

→ What can I serve with the chili?

This chili is great on its own, but you can also serve it with cornbread, rice, or tortilla chips.