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Chili is incredibly versatile, making it a perfect dish for various occasions, from family dinners to game day gatherings. The slow cooking process allows the flavors to meld beautifully, resulting in a rich, savory taste that warms the soul. As the temperatures drop, there’s nothing quite like a steaming bowl of chili to bring comfort and warmth to chilly evenings.

Cozy Crockpot Vegetable Chili for Family Dinners

Discover the ultimate comfort food with this delicious Warm Hearth Vegetable Chili recipe. Packed with vibrant vegetables and hearty beans, this dish is not only satisfying but also a healthy option for everyone. Perfect for family dinners or gatherings, its rich flavors are enhanced through a slow cooking process. Enjoy a nutritious meal that's vegetarian and gluten-free, making it suitable for diverse dietary preferences. Cozy up with a bowl and savor the warmth it brings!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 yellow squash, diced

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

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

1 can (15 oz) corn, drained

2 cans (15 oz each) diced tomatoes (with their juice)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon black pepper

Salt to taste

1 cup vegetable broth (or water)

Optional toppings: shredded cheese, sour cream, sliced jalapeños, fresh cilantro

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute, or until fragrant.

    Combine Aromatics with Rest of Veggies: Transfer the sautéed onion and garlic mixture to a crockpot. Next, add the diced bell pepper, carrots, celery, zucchini, yellow squash, kidney beans, black beans, corn, and diced tomatoes (with their juice) to the crockpot, stirring gently to combine.

      Season the Chili: In a small bowl, mix together the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and a pinch of salt. Evenly sprinkle this spice blend over the vegetable mixture in the crockpot for distinct flavor.

        Add the Liquid: Pour in the vegetable broth (or water), making sure all ingredients are well incorporated and coated in the seasoning mixture.

          Cook: Cover the crockpot with a lid and set it to cook on low for 6-8 hours or high for 4-5 hours. The longer it cooks, the bolder and more integrated the flavors will become.

            Taste and Adjust: Approximately 30 minutes before you plan to serve, taste the chili and adjust the seasoning as desired. Feel free to add more salt, chili powder, or seasoning according to your preference.

              Serve: Use a ladle to portion the warm chili into bowls. Provide optional toppings such as shredded cheese, a dollop of sour cream, sliced jalapeños, and fresh cilantro, allowing each person to customize their bowl to their taste.

                Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Serve the chili in rustic bowls and garnish with a sprinkle of fresh cilantro on top for a pop of color. Consider accompanying it with a side of warm cornbread for a hearty meal experience.