Go Back
When the temperature drops and the leaves begin to change, there's nothing quite like a warm bowl of chili to bring comfort and nourishment. Hearty Harvest Veggie Chili is a delightful dish that embodies the essence of fall with its vibrant vegetables, rich spices, and satisfying texture. Paired with a side of sweet cornbread, this recipe not only warms the body but also brings a sense of home and togetherness that makes it perfect for any occasion, whether it’s a cozy family dinner or a festive gathering with friends.

Slow Cooker Veggie Chili with Cornbread

Warm up your fall evenings with this Hearty Harvest Veggie Chili paired with Sweet Cornbread. This comforting dish is packed with vibrant vegetables, rich spices, and wholesome ingredients that nourish both body and soul. Perfect for cozy family dinners or festive gatherings, it offers the delightful warmth of a home-cooked meal. Plus, the versatility of veggie chili means you can easily customize it to suit your taste. Discover the joy of cooking and sharing this delicious, heart-healthy recipe with your loved ones.
Print Recipe Pin Recipe

Ingredients
  

For the Veggie Chili:

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 medium zucchinis, diced

1 cup carrots, chopped

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

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

1 can (15 oz) corn, drained

1 can (28 oz) crushed tomatoes

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Optional: 1 jalapeño, diced (for added heat)

Fresh cilantro, chopped for garnish

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup milk (or a non-dairy alternative)

1/4 cup honey or maple syrup

1/4 cup vegetable oil

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

Instructions
 

Prep the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent. Then, add the diced bell pepper, zucchini, and chopped carrots. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

    Transfer to Slow Cooker: Carefully add the sautéed vegetable mixture to your slow cooker. Stir in the kidney beans, black beans, drained corn, crushed tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, dried oregano, and season with salt and pepper to taste. If you enjoy a bit of heat, don’t forget to add the diced jalapeño.

      Cook the Chili: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. If possible, stir the chili occasionally to ensure even cooking. About 30 minutes before serving, taste and adjust the seasoning as needed.

        Make the Cornbread: In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. In a separate bowl, whisk together the milk (or non-dairy substitute), honey (or maple syrup), vegetable oil, and egg until thoroughly combined.

          Combine and Bake: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix. Transfer the batter into a greased 8x8 inch baking pan or a well-oiled cast-iron skillet.

            Bake Cornbread: Place the cornbread in a preheated oven at 400°F (200°C) and bake for 20-25 minutes. The cornbread is done when a toothpick inserted into the center comes out clean.

              Serve: Once the chili has completed its cooking time, give it a final stir and ladle it into bowls, garnishing with freshly chopped cilantro on top. Cut the cornbread into squares and serve warm on the side for a comforting meal.

                Prep Time, Total Time, Servings: 20 minutes | 8 hours | 6 servings

                  Presentation Tips: Serve the chili in rustic bowls and place the cornbread in a linen-lined basket. A sprinkle of extra cilantro and a few lime wedges on the side can enhance the vibrant colors of the dish. Enjoy!