Hearty Chunky Crockpot Zucchini Chili for Cozy Nights
A comforting blend of zucchini, beans, and spices, this Chunky Crockpot Zucchini Chili is easy to make and perfect for cozy nights.
Equipment
- Slow cooker
Ingredients
Chili Base
- 1 tbsp cumin Use freshly ground for best flavor.
- 1 tbsp chili powder Adjust according to heat preference.
- 14.5 oz diced tomatoes Undrained canned.
- 1 medium onion Yellow or white onion.
- 1 medium zucchini Diced into 1/2-inch pieces.
- 1 medium red bell pepper Can swap for any sweet pepper.
- 2 tsp minced garlic Freshly minced preferred.
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.
Cooking
- 2 cups water Substitute with vegetable broth for added flavor.
- 4 oz green chilies Canned.
- 1 tsp salt Adjust according to taste.
- 1 medium green bell pepper Use any sweet pepper as substitute.
- 12 oz tomato paste Essential for a rich taste.
Instructions
Preparation
- Prep vegetables: Start by dicing the onion, bell peppers, and zucchini into 1/2-inch pieces. Mince the garlic finely.
- Mix spices: In a small bowl, combine cumin, chili powder, and salt.
- Rinse beans: Open, drain, and rinse the black beans, Great Northern beans, and kidney beans.
- Layer ingredients: In your slow cooker, start layering with the diced onion, followed by the bell peppers and zucchini.
- Add the base: Spoon in the tomato paste, then add the undrained diced tomatoes, green chilies, water (or vegetable broth), and minced garlic.
- Sprinkle spices: Evenly distribute the spice mixture over the layered ingredients, then gently stir.
- Mix in beans: Carefully fold in the rinsed beans, ensuring even distribution.
- Cook and enjoy: Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Taste and adjust: Before serving, taste your chili and adjust seasoning if necessary.
Notes
Optional: Garnish with fresh cilantro or diced jalapeños for an added kick.