Crockpot Zucchini Chili

When the weather starts to turn and you’re craving something warm and comforting, a hearty chili is always a go-to. But not all chili has to be heavy or packed with meat. Enter zucchini chili—a lighter, flavorful twist that still delivers the cozy, rich taste you love. The best part? You can set it in the crockpot and let it do all the work while you get on with your day.

Zucchini brings a subtle sweetness and a tender texture that balances beautifully with the savory tomatoes, beans, and spices. It soaks up the flavors of the chili without overpowering them, making every spoonful a satisfying bite. Plus, it’s a sneaky way to add some extra vegetables to your meal without anyone noticing—perfect for picky eaters or anyone looking to eat a bit healthier.

Using a slow cooker makes this recipe almost effortless. You don’t have to worry about constantly stirring or monitoring the pot; you just prep your ingredients, set the crockpot, and let time do its magic. By the end of the day, you’ll be greeted with a steaming bowl of chili that’s full of depth and flavor, almost like it’s been simmering on the stove for hours.

This crockpot zucchini chili is also incredibly versatile. You can make it vegetarian or toss in ground turkey or beef if you want a heartier version. Adjust the spices to suit your taste, from mild and comforting to bold and spicy. Either way, it’s a recipe that feels personal, comforting, and effortless—all in one pot.

Why You’ll Love It

• Effortless Cooking: Just chop, toss, and let your crockpot do the work. Minimal hands-on time means more time to relax or focus on other tasks.
• Healthy and Veggie-Packed: Zucchini adds nutrients and fiber without adding heaviness, making this chili a lighter yet satisfying option.
• Rich, Deep Flavors: Slow cooking allows the spices, tomatoes, and beans to meld together, creating a chili that tastes like it’s been simmering for hours.
• Customizable Heat Level: Whether you like it mild or fiery, you can easily adjust the spices to suit your taste, making it perfect for the whole family.
• Versatile Meal Option: Enjoy it on its own, with rice, in a baked potato, or even as a topping for nachos—this chili adapts to any meal style.

Ingredient List

Vegetables & Beans

• 2 medium zucchinis, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained

Tomatoes & Liquids

• 1 (28 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup vegetable broth (or chicken broth)

Spices & Seasonings

• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional for heat)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tsp dried oregano
• 1 tsp olive oil

Ingredient Notes

• I always use fresh, firm zucchini—it holds up well in the crockpot and doesn’t get mushy.
• Don’t skip the smoked paprika! It adds a subtle, smoky depth to the chili.
• Using both black and kidney beans gives the chili a nice texture and color contrast.
• If you like it spicier, cayenne is optional but highly recommended.
• For a richer flavor, use a good-quality vegetable or chicken broth instead of water.

Kitchen Equipment Needed

• Crockpot / Slow Cooker – The star of the recipe; lets everything simmer slowly for deep, rich flavors. I love my 6-quart programmable Crock-Pot for set-and-forget cooking.
• Cutting Board & Sharp Knife – For chopping all your fresh veggies quickly and safely.
• Can Opener – To easily open all those canned beans, corn, and tomatoes.
• Wooden Spoon or Heatproof Spatula – Perfect for stirring ingredients together before cooking.
• Measuring Spoons & Cups – To get the spice balance just right every time.
• Colander – For draining and rinsing the beans and corn so the chili isn’t too watery.

Instructions

Step 1: Prep Your Vegetables

• Wash and dice the zucchinis into small, bite-sized pieces.
• Chop the red and green bell peppers into roughly the same size as the zucchini for even cooking.
• Dice the onion and mince the garlic.
  Pro Tip: Try to cut the veggies uniformly—this ensures they cook evenly and the chili has a consistent texture.

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Step 2: Drain and Rinse the Cans

• Open the cans of black beans, kidney beans, and corn.
• Pour them into a colander and rinse under cold water.
  Pro Tip: Rinsing beans reduces extra sodium and gives the chili a cleaner flavor.

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Step 3: Layer Ingredients in the Crockpot

• Pour the diced tomatoes and tomato sauce into the bottom of the crockpot.
• Add the vegetable broth for extra liquid and richness.
• Layer the chopped zucchini, bell peppers, onion, and garlic on top.
• Add the drained beans and corn evenly across the top.

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Step 4: Add the Spices

• Sprinkle chili powder, cumin, smoked paprika, cayenne (if using), salt, black pepper, and oregano over the vegetables and beans.
• Drizzle the olive oil over everything.
  Pro Tip: Give the spices a gentle stir to start blending flavors, but don’t worry about mixing everything perfectly—slow cooking will do the rest.

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Step 5: Cook the Chili

• Cover the crockpot with the lid.
• Cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender and flavors meld.
  Pro Tip: Avoid opening the lid too often—each peek lets heat escape and can lengthen cooking time.

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Step 6: Taste and Adjust

• About 15–20 minutes before serving, taste the chili.
• Adjust salt, pepper, or spices to your preference.
  Pro Tip: If the chili feels too thick, add a splash of broth or water to reach your desired consistency.

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Step 7: Serve and Enjoy

• Ladle the chili into bowls and garnish as desired (sour cream, shredded cheese, or fresh herbs work great).
• Serve with warm bread, rice, or a side salad for a complete meal.

Tips and Tricks for Success

• Cut veggies evenly so they cook at the same rate and the chili has a consistent texture.
• Use fresh zucchini for the best flavor and to prevent mushiness after slow cooking.
• Toast the spices in a small skillet before adding them to the crockpot for an extra depth of flavor.
• Don’t over-stir during cooking—let the slow cooker do its magic without breaking down the vegetables too much.
• Taste before serving and adjust seasoning; slow cooking can mellow spices, so a quick flavor boost at the end can make a big difference.

Ingredient Substitutions and Variations

• Protein Boost: Add cooked ground turkey, beef, or chicken for a heartier version.
• Different Beans: Swap black or kidney beans for pinto or cannellini beans.
• Extra Veggies: Toss in carrots, mushrooms, or spinach for added nutrition.
• Spice Level: Use jalapeños or chipotle peppers for extra heat, or omit cayenne for a milder chili.
• Low-Carb Option: Skip the beans and add more zucchini, peppers, and leafy greens.
• Smoky Twist: Add a splash of liquid smoke or use fire-roasted diced tomatoes.

Serving Suggestions

• Classic Bowl: Serve straight from the crockpot with a sprinkle of shredded cheddar and a dollop of sour cream. I love adding a few tortilla chips on the side for extra crunch!
• Over Rice: Ladle the zucchini chili over steamed white or brown rice for a comforting, filling meal. I often add a squeeze of lime to brighten the flavors.
• With Bread: Pair with warm, crusty bread or garlic bread. I love serving it this way—the bread is perfect for soaking up every last bit of chili.
• Taco Style: Spoon the chili into soft tortillas, top with avocado and fresh cilantro for a fun twist on taco night.
• Loaded Baked Potato: Scoop the chili over a baked potato and top with cheese and green onions. It’s a hearty, satisfying dinner in one bowl!

Storage and Reheating Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Place in freezer-safe containers for up to 3 months; thaw in the fridge overnight before reheating.
• Reheat on Stove: Warm gently in a saucepan over medium heat, stirring occasionally until heated through.
• Reheat in Microwave: Heat in microwave-safe bowls in 1–2 minute intervals, stirring in between to ensure even heating.
• Adjust Consistency: Add a splash of broth or water when reheating if the chili has thickened too much.

Frequently Asked Questions

Can I make this chili vegetarian or vegan?

Absolutely! This recipe is naturally vegetarian, and you can make it vegan by skipping any dairy toppings like cheese or sour cream.

Can I use frozen zucchini instead of fresh?

Yes, but fresh zucchini holds its texture better. If using frozen, thaw and drain well to avoid extra water in the chili.

How spicy is this chili?

It’s mild by default, but you can adjust the heat by adding more cayenne, chili powder, or fresh jalapeños to suit your taste.

Can I cook this on the stove instead of a crockpot?

Definitely! Simmer everything in a large pot over medium-low heat for about 45–60 minutes until veggies are tender and flavors meld.

How long does this chili last in the fridge?

Stored in an airtight container, it keeps for up to 4 days. It also freezes well for up to 3 months.

Can I add other vegetables or proteins?

Yes! Carrots, mushrooms, or leafy greens work well. You can also add cooked ground meat or shredded chicken for a heartier version.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!