Warm up your evenings with a comforting bowl of Hearty Slow Cooker Veggie Chili paired with delicious cornbread. This easy-to-make recipe brings together a variety of fresh vegetables and beans, creating a nutritious and flavorful meal perfect for family gatherings or cozy nights in. The slow cooker does all the work, allowing the ingredients to meld beautifully. Enjoy the hearty flavors and enjoy memories shared around the dinner table with this wholesome dish.
For the Chili:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper (red or green), diced
2 medium carrots, diced
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (with juice)
1 cup corn (fresh or frozen)
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon oregano
Salt and pepper to taste
1 cup vegetable broth
Optional: 1-2 tablespoons hot sauce (for a spicy kick)
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk (or non-dairy milk)
1/4 cup vegetable oil
1 large egg (or flax egg for vegan option)