Crockpot Cheesy Veggie Chili

In the realm of comfort food, few dishes can rival a hearty bowl of chili. This Cheesy Delightful Veggie Chili is not just a feast for the eyes but also a nutritious powerhouse, packed with vibrant vegetables and rich flavors. Whether you're a seasoned vegetarian or simply looking to introduce more plant-based meals into your diet, this recipe promises to warm you up and satisfy your cravings. With its creamy texture and robust taste, this dish is perfect for chilly evenings, cozy gatherings, or meal prep for the week ahead.

Indulge in a bowl of warmth with this Cheesy Delightful Veggie Chili! This colorful dish combines hearty black and kidney beans with vibrant veggies like onions, bell peppers, and zucchini, creating a nutritious powerhouse that's perfect for any meal. With a creamy cheese finish, it's a comforting classic that’s easy to prepare in a crockpot. Perfect for meal prep, cozy dinners, or entertaining friends, this chili promises to satisfy your cravings while nourishing your body.

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Ingredients

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes, with juices

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

1 medium zucchini, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice level)

Salt and black pepper to taste

1 cup vegetable broth

1 cup shredded cheddar cheese (plus extra for topping)

Fresh cilantro, for garnish (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions

Prepare the Vegetables: Start by preparing your vegetables. Dice the onion, bell pepper, carrots, and zucchini, and mince the garlic.

Combine Ingredients in Crockpot: In a large crockpot, add the black beans, kidney beans, corn, diced tomatoes (with their juices), diced onion, minced garlic, diced bell pepper, carrots, zucchini, chili powder, cumin, smoked paprika, cayenne pepper, salt, pepper, and vegetable broth. Stir well to combine all the ingredients thoroughly.

Cook the Chili: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld beautifully.

Add the Cheese: About 15 minutes before serving, stir in the shredded cheddar cheese. Mix until the cheese is melted and fully incorporated into the chili.

Serve and Enjoy: Ladle the cheesy veggie chili into bowls. Top with additional shredded cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt if desired.

Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings