Crockpot Zucchini Chili
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.
Equipment
- Crockpot (Slow Cooker)
- Cutting board & sharp knife
- Can Opener
- Wooden spoon or heatproof spatula
- Measuring spoons & cups
- Colander
Ingredients
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
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per serving, approximate):
- Calories: 180–220 kcal
- Protein: 8–10 g
- Carbohydrates: 30–35 g
- Fiber: 9–10 g
- Fat: 4–5 g
- Sodium: 450–500 mg