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Chili is a beloved dish that evokes warmth and comfort, particularly in cooler months. The Hearty Slow Cooker Veggie Chili with Cornbread is a vibrant and nutritious twist on the classic chili, designed to satisfy both vegetarians and meat-lovers alike. This dish combines the rich flavors of various vegetables, beans, and spices, all simmered to perfection in a slow cooker. Paired with homemade cornbread, it creates a wholesome meal that is not only delicious but also easily adaptable to suit various dietary preferences.

Slow Cooker Veggie Chili with Cornbread

Warm up your mealtimes with a Hearty Slow Cooker Veggie Chili paired with delicious cornbread. This recipe combines fresh vegetables, protein-rich beans, and aromatic spices, simmered to perfection in a slow cooker for maximum flavor and texture. Enjoy a nutritious, comforting meal that suits various dietary preferences. Plus, learn how to elevate your chili with tasty toppings and discover tips for crafting fluffy cornbread. Perfect for family gatherings or cozy dinners!
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Ingredients
  

For the Chili:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, peeled and diced

1 medium zucchini, diced

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

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

1 can (14.5 oz) diced tomatoes, including juice

1 cup corn (fresh or frozen)

3 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup vegetable broth

Optional: 1-2 tablespoons hot sauce (for an extra kick)

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk (or non-dairy milk)

¼ cup vegetable oil

1 large egg (or flax egg for a vegan option)

Instructions
 

Prep the Veggies: In a medium-sized skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and garlic; sauté for about 2-3 minutes until fragrant and the onions are translucent. Next, incorporate the diced bell pepper and carrots, continuing to cook for an additional 5 minutes until they begin to soften. Remove the skillet from heat and set aside.

    Combine Chili Ingredients: In a slow cooker, add the sautéed vegetable mixture along with the diced zucchini, black beans, kidney beans, diced tomatoes (with their juice), and corn. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour in the vegetable broth and mix thoroughly to combine all the ingredients. If you enjoy some heat, this is the moment to stir in your desired amount of hot sauce.

      Cook the Chili: Cover the slow cooker with its lid and choose your cooking setting: cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded beautifully.

        Prepare the Cornbread: About 30 minutes before you plan to serve the chili, preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.

          Mix Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and egg (or flax egg if using). Gradually pour this wet mixture into the dry ingredients, stirring just until combined—be careful not to overmix, as this could make the cornbread tough.

            Bake the Cornbread: Grease an 8-inch square baking pan or a cast-iron skillet. Transfer the cornbread batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

              Serve and Enjoy: Once the chili has finished cooking, give it a good stir and taste; adjust the seasoning with salt, pepper, or more hot sauce as desired. Ladle the hearty veggie chili into bowls and serve each portion with a warm slice of cornbread alongside. Savor the comforting and robust flavors!

                Prep Time: 15 min | Total Time: 8 hours 25 min | Servings: 6

                  Presentation Tips: For an inviting presentation, sprinkle fresh chopped cilantro or green onions over each bowl of chili and serve with the cornbread on a rustic wooden board for a cozy touch.