Hearty Chunky Crockpot Zucchini Chili for Cozy Nights
This Chunky Crockpot Zucchini Chili is a comforting dish with beans and fresh veggies that warms the heart on cozy nights.
Equipment
- - Slow cooker
Ingredients
Chili Base
- 1 tsp Cumin freshly ground recommended
- 1 tbsp Chili Powder adjust to taste
- 14.5 oz Diced Tomatoes, canned, undrained
- 1 medium Onion diced
- 1 medium Zucchini optional peeling, diced
- 1 medium Red Bell Pepper diced
- 2 tsp Minced Garlic fresh preferred
- 2 cups Water
- 4 oz Green Chiles, roasted
- 1 tsp Salt adjust to taste
Beans
- 15 oz Black Beans, canned, drained and rinsed
- 15 oz Great Northern White Beans, canned, drained and rinsed
- 15 oz Kidney Beans, canned, drained and rinsed
Extra Flavor
- 12 oz Tomato Paste
- 1 medium Green Bell Pepper diced
Instructions
Preparation
- Dice the onion, red bell pepper, green bell pepper, and zucchini into roughly 1/2-inch pieces. Mince the garlic.
- In a small bowl, combine cumin, chili powder, and salt.
- Rinse the black beans, Great Northern beans, and kidney beans under cold water.
- In the slow cooker, add diced onions, bell peppers, tomato paste, canned tomatoes (including liquid), green chiles, water, and minced garlic. Sprinkle with the spice mixture and stir well to combine.
- Carefully incorporate the rinsed beans into the mixture, gently folding them in.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Taste after cooking and adjust the seasoning as needed. Serve hot with desired toppings.
Notes
For a creamy twist, top with a dollop of Greek yogurt.