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Healthy Slow Cooker Chili

A comforting and nutritious chili packed with beans and vegetables, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced any color will do
  • 2 medium carrots, diced
Canned Ingredients
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes with juice (15 oz)
  • 2 cups vegetable broth ensure halal-friendly
Spices
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste Salt
  • to taste Pepper
Optional Toppings
  • as needed diced avocado
  • as needed fresh cilantro
  • as needed lime wedges
  • as needed yogurt

Method
 

Preparation
  1. Start by dicing the onion, garlic, bell pepper, and carrots.
  2. In a large pan, heat the olive oil over medium heat.
  3. Add diced onion and garlic, sautéing for about 3-4 minutes, until the onion turns translucent.
  4. Transfer the sautéed onion and garlic into your slow cooker.
  5. Add the diced bell pepper, carrots, kidney beans, black beans, diced tomatoes, and vegetable broth.
  6. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together to combine.
Cooking
  1. Set your slow cooker to low for 6-8 hours or high for 4-5 hours. Don’t lift the lid too often.
Serving
  1. When the cooking time is up, taste and adjust seasonings as needed.
  2. Serve hot with your choice of toppings.

Notes

Feel free to swap out beans or add other vegetables like zucchini or corn. Make sure to not overfill your slow cooker. Leftover chili can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.