This chili recipe is warming, hearty and filling! If you're a beef lover, don't hesitate to fry up some medium ground beef with some of the spices and add in to the chili.
The spice level is medium. Feel free to leave out the hot peppers if you like a milder chili. For those that really can't handle the heat, cut the chilli powder in half.
Ingredients
- 1 medium zucchini, diced
- 2 medium carrots, diced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 large sweet bell pepper, diced (any colour)
- 2 hot peppers, diced (banana, jalapeño, or your favourite)
- 2 cups black beans, cooked, drained and rinsed
- 2 cups kidney or pinto beans, cooked, drained and rinsed
- 2 cans organic plum tomatoes
Spices
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- Salt to taste
Toppings (optional)
- Sour cream or Greek yogurt
- Chopped green onions
- Fresh cilantro
- Shredded cheddar cheese
- Avocado slices
- Tortilla chips
Instructions
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Prep the vegetables: Wash and chop all the fresh produce as listed above.
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Assemble the chili: Add zucchini, carrots, onion, garlic, sweet peppers, hot peppers, black beans, kidney or pinto beans, crushed tomatoes, diced tomatoes, and vegetable broth to the slow cooker.
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Add spices: Sprinkle in chili powder, smoked paprika, cumin, oregano, basil, and salt. Stir everything thoroughly to ensure the spices are evenly distributed.
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Cook: Cover and cook on low for 6 hours or until the vegetables are tender and flavors meld together beautifully.
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Serve: Ladle into bowls and top with your favorite toppings like sour cream, green onions, cilantro, cheddar cheese, or anything else you love.
