Ingredients
Scale
- 1 can Black beans (canned), drained and rinsed
- 1 can Kidney beans (canned), drained and rinsed
- 1 can Diced tomatoes (canned)
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Bell pepper, chopped
- 2 Carrots, diced
- 1 Zucchini, diced
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- Salt to taste
- Pepper to taste
- Vegetable broth (optional) for desired consistency
Instructions
- Combine the drained black beans, kidney beans, diced tomatoes, chopped onion, minced garlic, chopped bell pepper, diced carrots, diced zucchini, chili powder, cumin, salt, and pepper in a crockpot.
- Stir all the ingredients well to ensure they are mixed thoroughly.
- Cover the crockpot and cook on low for 360 to 480 minutes (6 to 8 hours) or on high for 180 to 240 minutes (3 to 4 hours).
- If you prefer a thinner chili, stir in vegetable broth until you reach your desired consistency.
- Serve hot, garnished with toppings such as avocado, fresh cilantro, or shredded cheese.
Notes
For a variation, substitute kidney beans with chickpeas. This dish is great for meal prep and can be stored for 3 to 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 360 to 480 minutes
- Category: Main course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg