Go Back
Chili has long been a beloved dish, celebrated for its rich flavors, hearty textures, and comforting warmth. The Hearty Slow Cooker Veggie Chili with Cornbread takes this classic to new heights, offering a delicious and nutritious option that caters to both vegetarians and meat lovers alike. This recipe combines a medley of fresh vegetables, beans, and spices, creating a dish that is not only satisfying but also packed with essential nutrients. Paired with a side of cornbread, it transforms a simple meal into a delightful dining experience.

Slow Cooker Veggie Chili with Cornbread

Discover the ultimate comfort food with this Hearty Slow Cooker Veggie Chili paired with delicious cornbread. Packed with nutritious vegetables, beans, and a medley of spices, this easy-to-make dish is perfect for vegetarians and meat lovers alike. Just toss the ingredients in the slow cooker for a flavorful meal that develops rich tastes over hours. The fluffy cornbread complements the chili beautifully, creating a satisfying dining experience. Perfect for busy weeknights or cozy gatherings!
Print Recipe Pin Recipe

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, diced

1 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 (with 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 a spicy 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 alternative)

1/4 cup vegetable oil

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

Instructions
 

Prep the Veggies: Heat the olive oil in a skillet over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant. Add the diced bell pepper and carrots, cooking for another 5 minutes until slightly softened. Remove from heat and set aside.

    Combine Chili Ingredients: In the bowl of your slow cooker, combine the sautéed vegetables with the diced zucchini, black beans, kidney beans, diced tomatoes (with their juice), corn, chili powder, ground cumin, smoked paprika, dried oregano, salt, pepper, and vegetable broth. Stir thoroughly until all ingredients are well mixed. If you enjoy heat, feel free to add hot sauce at this stage.

      Cook the Chili: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chili is ready when the vegetables are tender and the flavors have melded together beautifully.

        Prepare the Cornbread: About 30 minutes before the chili is done, preheat your oven to 400°F (200°C). In a medium-sized mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

          Mix Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and large egg (or flax egg if using). Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

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

              Serve and Enjoy: Once the chili is finished cooking, give it a good stir, taste, and adjust the seasoning if needed. Ladle the hearty veggie chili into individual bowls and serve it alongside warm slices of cornbread. Relish the comforting blend of flavors!

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

                  - Presentation Tips: Serve the chili in rustic bowls topped with a sprinkle of chopped fresh cilantro or avocado slices for added freshness. Place the cornbread on a wooden board, perhaps with a pat of butter on the side for those who wish to add a rich touch.