Crockpot Summer Vegetable Chili
This hearty and healthy chili is packed with fresh summer vegetables, offering a vibrant and nutritious meal perfect for any time of the year.
Servings: 6 | Cook Time: 240 minutes
Prep Time: 20 minutes | Total Time: 260 minutes
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Heat olive oil in a skillet over medium heat, and sauté onions and garlic until translucent.
- Combine in Crockpot: Place sautéed onions, garlic, bell peppers, zucchini, yellow squash, black beans, kidney beans, and diced tomatoes in the crockpot.
- Add Seasonings: Stir in chili powder, cumin, salt, and pepper, ensuring all ingredients are well mixed.
- Cook: Set the crockpot to low and cook for 4 hours, stirring occasionally.
- Adjust Seasoning: Taste and adjust seasoning if necessary before serving.
- Serve: Ladle into bowls and garnish as desired.
Tips
- Use fresh, in-season vegetables for the best flavor.
- For more heat, add a diced jalapeño or a pinch of cayenne pepper.
- Serve with crusty bread or over rice for a complete meal.