Crockpot Spring Vegetable Bean Chili

Crockpot Spring Vegetable Bean Chili

A hearty and healthy chili filled with fresh spring vegetables and beans, perfect for a cozy meal.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 20 minutes | Total Time: 260 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chopped carrots
• 1 cup chopped celery
• 1 red bell pepper, diced
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 2 (15-ounce) cans of mixed beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
2. Combine Ingredients: Transfer sautéed vegetables to the crockpot. Add bell pepper, green beans, mixed beans, crushed tomatoes, and vegetable broth.
3. Season: Stir in cumin, chili powder, salt, and pepper, ensuring everything is well combined.
4. Cook: Set crockpot to low heat and cook for 4 hours, stirring occasionally.
5. Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve: Ladle into bowls and serve hot, optionally garnished with fresh herbs.

Tips

• For extra heat, add a pinch of red pepper flakes.
• Use fresh, seasonal vegetables for the best flavor.
• Leftovers can be stored in the refrigerator for up to 3 days.

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Try a Different Way to Cook It

If you enjoyed this Crockpot Spring Vegetable Bean Chili recipe, you might also love this Air fryer recipe: Air Fryer Lemon Herb Spring Vegetables!