Slow-Cooked Vegetable and Bean Chili
Hearty chili simmered with vegetables and beans for a comforting, family-friendly meal. This american-inspired slow cooker ready in about 410 minutes pairs (14.5 oz) diced tomatoes, (15 oz, drained) kidney beans, (15 oz, drained) 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
Instructions
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Vegetable and Bean Chili take to make?
Total time is about 410 minutes (20 min prep + 390 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Vegetable and Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Slow-Cooked Vegetable and Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Vegetable and Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Vegetable and Bean Chili?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better slow cooker dishes though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
