Veggie Loaded Crockpot Chili

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Serving Size: 8-10 servings. 


  • 2 tbsp organic butter

  • 2 cloves garlic (minced)

  • 2 large carrots

  • 1 large yellow or green zucchini

  • 1/2 medium yellow onion

  • 1/2 cup chopped mushrooms

  • 1/2 cup cherry tomatoes

  • 1 8 oz can  diced green chilies

  • 1 15 oz can diced tomatoes

  • 1 lb chuck roast

  • 1 15 oz can kidney beans

  • 1 15 oz can pinto beans

  • 2 cups water

  • 2 tbsp beef bullion base

  • 1 tbsp liquid aminos

  • 1 tbsp cooking sherry

  • 1 tsp granulated garlic powder

  • 1 tbsp cumin powder

  • 1 tbsp chili powder

  • 1 tbsp dried parsley

  • 1 tbsp brown sugar

  • Salt + pepper


  1. Plug crockpot in and set to high temperature.

  2. Cut chuck roast into bite size pieces and set aside.

  3. In a large frying pan, add 2 tbsp organic butter and set heat to medium-high.

  4. Once butter has melted, add minced garlic, and stir with spatula until golden brown.

  5. Next, add chuck roast to butter mixture.

  6. NOTE: we are NOT cooking the meat, just browning the outside!

  7. Let meat sizzle for 1 minute, then flip to opposite side, again searing for 1 minute.

  8. Remove meat from frying pan and place meat in crockpot.

  9. Next, chop the following: carrots, zucchini, onion, mushroom, and tomatoes. Pour vegetables into crockpot.

  10. Next, pour (un-drained) green chilies, diced tomatoes, kidney beans, and pinto beans into crockpot. (DO NOT DRAIN ANY!!)

  11. Finally, add: cooking sherry, garlic powder, cumin, chili powder, parsley, brown sugar, and salt/pepper to crockpot.

  12. Stir chili with spoon and close crockpot lid.

  13. Let cook on high for 5-6 hours.

  14. Serve with fresh bread and a big salad!

We want to see your GORGEOUS creations! After making this dish and for a chance to be featured, snap a pic and upload to social! Then tag us, @blossomingmommyandbaby so we can see! XO!