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Crockpot Veggie Loaded Beef Chili
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5 from 8 votes

Crockpot Veggie Loaded Beef Chili

This chili is a great way to get some extra veggies in.
Course Dinner
Cuisine American
Keyword Crockpot Veggie Loaded Beef Chili
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 people
Author Two Pink Peonies
Cost $10


  • 6 quart or larger crockpot (slow cooker)
  • Skillet


  • 1 lb ground beef (lean)
  • 1 medium zucchini
  • 1 bag baby carrots about 1 lb (you can also use regular carrots, if desired)
  • 1 white onion
  • 1 can kidney beans
  • 1 can black beans
  • 1 can diced tomatoes about 10 ounces
  • 2 tbsp minced garlic
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • 1 tsp onion powder
  • salt and pepper to taste

For serving (optional)

  • oyster crackers
  • shredded cheddar
  • sour cream
  • corn chips
  • corn bread
  • sliced avocado
  • diced onion


  • Begin by browning your ground beef in a large skillet.
  • Once the ground beef is browned, drain any excess fat from the skillet and set it aside.
  • Chop your zucchini and carrots into very small pieces.
  • Dice your onion.
  • Add the ground beef, carrots, onion, and zucchini into your crockpot.
  • Rinse and drain your beans well and then add them to the crockpot.
  • Add the diced tomato with their juices in with the mixture.
  • Add all of the remaining ingredients into your crockpot and then stir well.
  • Cook on low for 6 to 8 hours. This recipe can be cooked longer, if needed.


One bag of baby carrots (about one pound, if you want to use regular carrots) and the zucchini may seem like a lot of veggies but once they are finely chopped and then cooked down they will blend into the chili.