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When it comes to hearty meals that are both comforting and nutritious, few dishes can rival a good chili. The Hearty Slow Cooker Zucchini Chili stands out not only for its robust flavors but also for its health-conscious ingredients. This recipe is a perfect blend of wholesome vegetables, protein-packed beans, and aromatic spices, making it an ideal choice for those looking to indulge in a delicious meal without the guilt. Whether you’re meal prepping for the week or hosting a cozy dinner, this chili is sure to please both your palate and your health goals.

Slow Cooker Zucchini Chili

Looking for a comforting and nutritious meal? Try this Hearty Slow Cooker Zucchini Chili! Packed with wholesome vegetables, protein-rich beans, and aromatic spices, it's an ideal guilt-free indulgence. Perfect for meal prepping or cozy dinners, this chili is easy to make with a slow cooker—just set it and forget it! Experience the magic of slow cooking as flavors meld beautifully over time. Customize it with your favorite toppings and enjoy a satisfying dish that everyone will love.
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Ingredients
  

2 medium zucchinis, diced

1 large onion, chopped

3 garlic cloves, minced

1 bell pepper (any color), chopped

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

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

1 can (15 oz) diced tomatoes (with juices)

2 tablespoons tomato paste

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon oregano

½ teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices

Instructions
 

Start by prepping all your vegetables. Dice the zucchinis, onion, bell pepper, and mince the garlic.

    In your slow cooker, combine the diced zucchinis, chopped onion, minced garlic, and chopped bell pepper.

      Add the black beans, kidney beans, and diced tomatoes with their juices to the slow cooker.

        Mix in the tomato paste and vegetable broth for added moisture and flavor.

          Season the mixture with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together to ensure the spices are evenly distributed.

            Cover the slow cooker and set it on low for 6-8 hours, or high for 3-4 hours. The chili is ready when the vegetables are tender and the flavors have melded beautifully.

              Once cooked, taste and adjust seasoning if needed. Serve hot, topped with your choice of shredded cheese, sour cream, chopped cilantro, or avocado slices.

                Prep Time, Total Time, Servings: 20 minutes | 7 hours | 6 servings