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When it comes to cozy, satisfying meals, few things can compete with a hearty bowl of chili. The appeal of slow cooker meals lies in their ability to transform simple, fresh ingredients into a rich, flavorful dish with minimal effort. One of the standout recipes in this category is the Hearty Slow Cooker Veggie Chili, which not only delivers warmth and comfort but also offers numerous health benefits. Paired with homemade cornbread, this combination creates the perfect meal for gatherings, family dinners, or a cozy night in.

Slow Cooker Veggie Chili with Cornbread

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.

Ingredients
  

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)

Instructions
 

Prep the Veggies: In a skillet over medium heat, add olive oil. Once hot, sauté the chopped onion and garlic for about 2-3 minutes until fragrant. Add the bell pepper and carrots, cooking for an additional 5 minutes. Remove from heat.

    Combine Chili Ingredients: In your slow cooker, combine the sautéed vegetables, zucchini, black beans, kidney beans, diced tomatoes (with their juice), corn, chili powder, cumin, smoked paprika, oregano, salt, pepper, and vegetable broth. Stir well to combine. If you like heat, add the hot sauce here.

      Cook the Chili: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours until the vegetables are tender and the flavors meld deliciously.

        Prepare the Cornbread: About 30 minutes before serving the chili, preheat your oven to 400°F (200°C). In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

          Mix Wet Ingredients: In another bowl, combine the milk, vegetable oil, and egg (or flax egg). Gradually combine the wet ingredients into the dry mixture, stirring until just combined—don’t overmix.

            Bake the Cornbread: Grease an 8-inch square baking pan or cast-iron skillet. Pour the cornbread batter into the pan and spread evenly. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

              Serve and Enjoy: Once the chili is ready, stir it, taste, and adjust seasoning if necessary. Ladle the veggie chili into bowls and serve with a slice of warm cornbread on the side. Enjoy the comforting and hearty flavors!

                Prep Time: 15 min | Total Time: 8 hours 25 min | Servings: 6