Healthy Crockpot Vegetable Chili

Name: Healthy Crockpot Vegetable Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 can black beans, rinsed and drained; 1 can kidney beans, rinsed and drained; 1 can chickpeas, rinsed and drained; 1 can diced tomatoes (14 oz), with juice; 1 bell pepper, chopped; 1 onion, chopped; 2 cloves garlic, minced; 1 zucchini, diced; 1 carrot, diced; 2 cups vegetable broth; 2 tbsp chili powder; 1 tsp cumin; 1 tsp oregano; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Fresh Flavors Studio

I love making Healthy Crockpot Vegetable Chili on busy weeknights! This recipe has become a staple in my home because it’s packed with nutrients and flavor. There's something so satisfying about throwing a bunch of fresh ingredients into the slow cooker and letting it work its magic. It’s the perfect dish for meal prep, ensuring I have a healthy option ready to go. Plus, it fills my kitchen with a delicious aroma, making it a comforting meal that everyone enjoys.

Created by

Celeste Morgan

Last updated on 2026-01-11T21:16:23.821Z

When I first tried making chili in my crockpot, I was amazed at how easy it was to create a delicious and healthy meal without spending hours in the kitchen. This vegetable chili has a variety of beans and fresh veggies that not only enhance the flavor but also provide a nutritional punch. One secret I learned is to sauté the onions and garlic briefly before adding them to the crockpot, which really brings out their sweetness and depth.

Over the years, I’ve experimented with different spices and herbs, but I always come back to this blend for its perfect balance. I typically let it cook on low for around four hours, allowing all the ingredients to meld beautifully. Serving it with a dollop of Greek yogurt and some fresh cilantro takes this dish to the next level!

Why You Will Love This Recipe
Packed with nutritious vegetables and beans
Perfect for meal prep, saving you time during the week
Comforting and hearty, yet light and healthy

Ingredient Insights

Each ingredient in this Healthy Crockpot Vegetable Chili plays a crucial role in building layers of flavor. For instance, the combination of black beans, kidney beans, and chickpeas not only enhances the protein profile but also adds distinct textures. As the beans break down slightly during cooking, they contribute to a thicker, more satisfying chili. Using fresh vegetables like zucchini and bell pepper adds a refreshing crunch and sweetness that balances the spices beautifully. When selecting your vegetables, look for vibrant colors and firmness to ensure maximum freshness.

The spices in this dish—particularly chili powder, cumin, and oregano—are essential for achieving the chili's rich, hearty flavor. Feel free to adjust the chili powder based on your heat preference; start with two tablespoons and add more if you like it spicier. Also, consider using smoked paprika for a subtle smokiness that complements the other flavors well. When seasoning, remember that you can always add more salt and pepper later, but it's hard to take it away once it's in, so start small and adjust as necessary.

Cooking Techniques

The crockpot method not only saves time but also allows for the flavors to meld beautifully without constant supervision. Setting it on low for about four hours is ideal, but if you find yourself short on time, cooking it on high for two hours works just as well. Make sure to check a few times; stir occasionally to ensure even cooking and to prevent any sticking at the bottom. The chili is ready when the vegetables are tender and the broth has thickened slightly.

If you prefer a chunkier texture, consider adding the beans closer to when you plan to serve rather than at the beginning. This can prevent them from becoming too soft during the long cooking time. If your chili ends up too thick, simply stir in a little extra vegetable broth to reach your desired consistency, and remember that the flavors will concentrate, so a slightly thinner chili can still be perfect for serving.

Ingredients

Vegetable Chili Ingredients

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can diced tomatoes (14 oz), with juice
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 carrot, diced
2 cups vegetable broth
2 tbsp chili powder
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Ingredients

Start by chopping the bell pepper, onion, zucchini, and carrot. Rinse and drain the canned beans thoroughly under cold water. This helps remove excess sodium.

Sauté Aromatics

In a skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic for about 3-4 minutes until they are soft and fragrant.

Combine in the Crockpot

Transfer the sautéed onion and garlic to the crockpot. Add in the chopped bell pepper, zucchini, carrot, beans, diced tomatoes, vegetable broth, chili powder, cumin, oregano, and season with salt and pepper.

Cook

Set your crockpot to low and let it cook for 4 hours. The longer it cooks, the more the flavors will develop.

Serve

Once done, give it a good stir and taste for seasoning. Serve hot and garnish with fresh cilantro and a dollop of Greek yogurt if desired.

Pro Tips

For a spicier kick, add jalapeños or cayenne pepper. You can also throw in any leftover vegetables you have on hand for added flavor and nutrition.

Make-Ahead and Storage

This Healthy Crockpot Vegetable Chili is an excellent candidate for meal prep. To make ahead, you can chop your vegetables a day in advance and store them in an airtight container in the refrigerator. You can also assemble all your ingredients in the crockpot insert and refrigerate overnight, just remember to take it out to come to room temperature before cooking. Leftovers can be stored in the fridge for up to five days or frozen for up to three months. Just ensure the chili cools down completely before transferring it to freezer-safe bags or containers.

When reheating, add a splash of vegetable broth or water to refresh the consistency, as it may thicken in the fridge or freezer. You can use a microwave or stovetop for reheating; if using a microwave, stir halfway through to ensure even heating. For a delicious twist, try serving it over brown rice or quinoa, which adds a nutty flavor and extra fiber.

Variations and Serving Suggestions

This chili is versatile and can easily be adapted to suit your taste preferences. For an extra kick, try adding jalapeños or cayenne pepper to spice it up. If you like a different flavor profile, swap out the zucchini for sweet potatoes or pumpkin, which adds sweetness and pairs well with the spices. You can also throw in some corn for sweetness and crunch. Additionally, if you're looking for a protein boost, consider adding cooked lentils alongside the beans.

When it comes to serving, garnish with fresh cilantro and a dollop of Greek yogurt or avocado for creaminess. Serve with crusty bread for dipping or make it into a complete meal by pairing it with a side salad. Alternatively, you could serve it in a taco form using corn tortillas, allowing everyone to assemble their own delicious veggie tacos.

Questions About Recipes

→ Can I freeze the chili?

Yes, this chili freezes well! Just make sure to let it cool completely before transferring it to freezer-safe containers.

→ What can I serve with chili?

This chili pairs well with cornbread, rice, or tortilla chips for a delicious meal.

→ How long can leftovers be stored?

Leftover chili can be stored in the refrigerator for up to 5 days in an airtight container.

→ Can I use fresh tomatoes instead of canned?

Absolutely! You can use fresh tomatoes, but you will need to adjust the cooking time to ensure they break down adequately.