Healthy Crockpot Vegetable Chili

Name: Healthy Crockpot Vegetable Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Ingredients: 1 can black beans, drained and rinsed; 1 can kidney beans, drained and rinsed; 1 can corn, drained; 2 cups diced tomatoes (canned or fresh); 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 2 medium carrots, chopped; 2 celery stalks, chopped; 2 tablespoons chili powder; 1 tablespoon cumin; Salt and pepper to taste; 4 cups vegetable broth

Highlighted under: Healthy & Light

I love making this Healthy Crockpot Vegetable Chili on busy days when I need a nourishing meal with minimal effort. The beauty of this recipe is that you can toss in whatever veggies you have on hand; it’s versatile and adaptable to your taste. The slow cooking brings all the flavors together beautifully, and by the end of the day, my home is filled with the warm, inviting aroma that makes it hard to resist. Plus, it's packed with nutrients and perfect for meal prepping for the week ahead!

Created by

Mia Jefferson

Last updated on 2026-01-10T12:22:14.348Z

When I first made this Healthy Crockpot Vegetable Chili, I was pleasantly surprised by how the slow cooking process transformed the simple ingredients into a hearty dish full of flavor. The key is to let it simmer low and slow, which helps each vegetable retain its texture while allowing the spices to meld perfectly. Using a mix of beans not only adds protein but also a delightful creaminess that makes every spoonful satisfying.

One of my favorite aspects of this chili is its flexibility. I often switch up the vegetables based on what's in season or left in my fridge. Last week, I added some corn and bell peppers, which brought an additional sweetness that balanced out the spiciness of the chili powder. This recipe is not just delicious; it's an easy way to sneak in extra veggies and can even be frozen for quick meals later!

        Why You'll Love This Recipe
        Packed with protein and fiber from a variety of beans and veggies
Saves time with effortless preparation and cooking in one pot
Perfect for meal prepping or feeding a crowd with ease

      

Choosing the Right Vegetables

One of the best features of this Healthy Crockpot Vegetable Chili is its adaptability. You can use any vegetables you have on hand, which not only helps reduce waste but also allows you to customize the flavor profile. For instance, zucchini or squash can be excellent additions during summer months, offering a subtle sweetness and texture that melds perfectly with the beans and spices.

For a heartier chili, consider using sweet potatoes or butternut squash; these will add creaminess and depth to your dish. Keep in mind that denser vegetables like carrots or potatoes take longer to cook, so cut them smaller to ensure they soften nicely within the cooking time.

The Importance of Seasoning

Seasoning is crucial in elevating the flavors of your chili. The combination of chili powder and cumin not only adds warmth but also brings out the natural sweetness of the vegetables. If you enjoy a bit of heat, consider adding cayenne pepper or diced jalapeños to the mix. Allowing the chili to simmer for the full time helps these spices permeate the dish, enhancing every bite with rich, nuanced flavors.

Don't forget to taste your chili before serving! As the flavors develop, you may find that it requires a bit more salt or a splash of vinegar for balance. A squeeze of lime juice right before serving also brightens the dish and lifts those earthy tones, making it even more enjoyable.

Serving Suggestions and Variations

This vegetable chili is wonderful on its own, but it also serves as a fantastic base for various toppings and sides. I love garnishing mine with ripe avocado, fresh cilantro, or a dollop of Greek yogurt for creaminess. Crushed tortilla chips or cornbread on the side can add delightful crunch and make the meal feel more substantial.

For a more substantial meal, consider pairing the chili with a grain like quinoa or brown rice. If you're feeling adventurous, try adding a scoop of cooked grains directly into the chili during the last 30 minutes of cooking for a one-pot meal that’s both filling and nutritious.

Ingredients

Gather these fresh ingredients to get started!

Ingredients

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
2 cups diced tomatoes (canned or fresh)
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 medium carrots, chopped
2 celery stalks, chopped
2 tablespoons chili powder
1 tablespoon cumin
Salt and pepper to taste
4 cups vegetable broth

Make sure to have all your ingredients prepared before starting the cooking process for the best results!

Instructions

Follow these simple steps for a delicious chili!

Prep the Vegetables

Begin by washing and chopping all your vegetables. This includes dicing the onion, mincing the garlic, chopping the carrots, celery, and bell pepper.

Combine Ingredients

In your crockpot, combine the black beans, kidney beans, corn, diced tomatoes, onion, garlic, bell pepper, carrots, celery, chili powder, cumin, and season with salt and pepper.

Add Broth

Pour in the vegetable broth, stirring the mixture to ensure the spices are well distributed.

Cook

Set your crockpot on low and let it cook for 8 hours. You can also set it on high for 4 hours if you're short on time.

Serve

Once cooked, give the chili a good stir and adjust the seasoning if necessary. Serve hot, garnished with your favorite toppings like avocado or cilantro.

Enjoy your healthy and hearty chili!

Pro Tips

For added flavor, consider using smoked paprika or cayenne pepper for a bit of heat. Additionally, overnight leftovers make the chili even tastier as the flavors continue to develop.

Make-Ahead and Storage Tips

This Healthy Crockpot Vegetable Chili is an excellent candidate for meal prep. You can prepare it ahead of time and refrigerate it for up to three days. The flavors continue to deepen as it sits, making it even more delicious on day two or three. To reheat, simply warm it on the stove over medium heat for about 10 minutes, stirring occasionally to prevent sticking.

If you want to store it longer, consider freezing portions in airtight containers. It can be frozen for up to three months. When you're ready to enjoy it, thaw it overnight in the refrigerator and reheat it in a pot over low heat until warmed through.

Troubleshooting Common Issues

If you find that your chili is too thick after cooking, simply stir in a bit more vegetable broth or water to reach your desired consistency. Conversely, if it’s too watery, let it cook uncovered for the last 30 minutes to thicken up; the steam will help reduce the liquid.

In case you inadvertently added too much spice and it's too hot for your liking, introducing a small amount of cream or yogurt can help mellow out the heat. You can also add in additional beans or diced tomatoes to help dilute the spice levels.

Scaling the Recipe

This recipe is easily scalable, making it a perfect choice for feeding larger groups. Simply multiply the ingredient quantities by the number of servings you need. Just be cautious with the spices; start with the original amounts, taste, and then adjust as necessary to avoid overpowering the dish.

When increasing the quantity, consider using a larger crockpot or cooking it in batches. Cooking in a big pot may require more time, so keep an eye on the texture of the vegetables during cooking to ensure everything is perfectly tender.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen veggies work great in this recipe and save prep time.

→ How can I make it spicier?

You can add jalapeños, more chili powder, or even a dash of hot sauce to kick up the heat.

→ Can this chili be stored in the fridge?

Yes, it can be stored in an airtight container in the fridge for up to 5 days.

→ Is this recipe vegan?

Yes, this Healthy Crockpot Vegetable Chili is entirely vegan and packed with wholesome ingredients.