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In today's fast-paced world, the popularity of slow cooker meals has surged, offering a practical solution for those seeking delicious, home-cooked dishes without the need for constant monitoring. With just a few minutes of prep time, you can set your slow cooker and let it work its magic while you attend to the day’s demands. One standout recipe that embodies the essence of comfort food is the Hearty Slow Cooker Veggie Chili with Cornbread. This wholesome, plant-based option is not only satisfying but also packs a flavorful punch that will please both vegetarians and meat-lovers alike.

Slow Cooker Veggie Chili with Cornbread

Discover the ultimate comfort food with this Hearty Slow Cooker Veggie Chili paired with cornbread. Perfect for busy lifestyles, this dish only requires a few minutes of prep, allowing you to enjoy rich, hearty flavors without the hassle. Filled with nutritious vegetables and protein-packed beans, it’s a satisfying meal for everyone. Serve it warm, topped with your favorite garnishes, and savor this wholesome, delicious addition to your cooking routine.
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Ingredients
  

For the Veggie Chili:

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

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

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

1 (15 oz) can corn (sweet or use frozen)

1 (28 oz) can crushed tomatoes

2 tablespoons tomato paste

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup vegetable broth

Optional toppings: fresh cilantro, diced avocado, shredded cheese, or a dollop of sour cream

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (or your choice of non-dairy milk)

1/4 cup vegetable oil or melted butter

1 large egg

Instructions
 

Sauté the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for approximately 3-4 minutes until the onion is translucent and fragrant. Then, incorporate the diced bell pepper, carrots, and celery into the skillet and continue to cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

    Combine Ingredients in Slow Cooker: Transfer the sautéed vegetable mixture to your slow cooker. Add the diced zucchini, rinsed black beans, rinsed kidney beans, corn, crushed tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, oregano, salt, pepper, and vegetable broth. Use a large spoon to mix everything thoroughly to ensure even distribution of the ingredients.

      Cook the Chili: Secure the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. If possible, stir occasionally to blend the flavors as the chili cooks, making sure the vegetables become tender and the chili is thoroughly heated.

        Prepare the Cornbread Batter: About 30 minutes before the chili is expected to be ready, preheat your oven to 400°F (200°C). In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well mixed.

          Mix the Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil (or melted butter), and egg until they are fully blended. Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined—do not overmix, as you want the cornbread to remain light and fluffy.

            Bake the Cornbread: Lightly grease an 8-inch square baking dish or a cast-iron skillet. Carefully pour the cornmeal batter into the prepared dish. Place it in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is a beautiful golden brown.

              Serve: Once both the chili and cornbread are cooked, ladle the hot chili into bowls and garnish with your choice of fresh cilantro, diced avocado, grated cheese, or sour cream. Cut the cornbread into squares and serve it warm alongside the chili for a delightful meal.

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