Slow-Cooked Vegetable and Bean Chili

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Hearty chili simmered with vegetables and beans for a comforting, family-friendly meal. This American-inspired slow-cooker recipe, ready in about 410 minutes, pairs diced tomatoes, kidney beans, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz, drained) kidney beans
• 1 can (15 oz, drained) black beans
• 1 cup, diced green bell pepper
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 cup vegetable broth
• 1 cup (frozen or canned) corn
• 1 cup, diced zucchini

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Instructions

1. Step 1: In a slow cooker, combine 1 can diced tomatoes (14.5 oz), 1 can kidney beans (15 oz, drained), 1 can black beans (15 oz, drained), 1 cup diced green bell pepper, 1 medium diced onion, 3 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon cumin, and 1 cup vegetable broth. Stir to combine.
2. Step 2: Cover and cook on low for 6-7 hours, stirring once halfway through. During the last hour of cooking, add 1 cup frozen or canned corn and 1 cup diced zucchini, then continue cooking until vegetables are tender and flavors meld.