Ingredients
Equipment
Method
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic mixture to your crockpot. This step isn't strictly necessary, but it really helps develop the flavors early on!
- Add the Veggies: Add the chopped bell peppers, diced tomatoes, kidney beans, black beans, and frozen corn to the crockpot.
- Season and Simmer: Pour in the vegetable broth and stir in the chili powder, cumin, smoked paprika, salt, and pepper. (And the jalapeño, if you like it spicy!)
- Slow Cook to Deliciousness: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Cooking times can vary depending on your crockpot, so check for doneness after the minimum cooking time. The vegetables should be tender and the flavors well-blended.
- Serve and Enjoy: Once cooked, give it a good stir and serve hot. Garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, or a dollop of Greek yogurt.
Nutrition
Calories: 350kcalCarbohydrates: 55gProtein: 18gFat: 5gSaturated Fat: 0.5gSodium: 500mgPotassium: 900mgFiber: 15gSugar: 8gVitamin A: 800IUVitamin C: 60mgCalcium: 100mgIron: 5mg
Notes
This crockpot recipe is naturally vegan and gluten-free if using appropriate vegetable broth and labels. You can easily customize it with other vegetables or beans and adjust the spice level to your preference.
Tried this recipe?Let us know how it was!
