The Fit Skool

by Kelly

Super Healthy Veggie Chili


I have been trying to incorporate more veggies into my diet so I thought having an abundance of veggie chili in the fridge would help!

I chopped up a bunch of veggies which only took a few minutes and then I literally threw everything into the crock-pot! I had it as a main meal, a side dish, and for lunch I added in chicken for extra protein! You can definitely swap in different veggies too. I made this recipe mild but it would be great with some chopped up jalapenos or a few splashes of hot sauce!




3 small zucchini

½ red bell pepper, ½ orange bell pepper, ½ yellow bell pepper

1 medium onion

1 can petite diced tomatoes

2 tsp cumin

2 tbsp chili powder

1 tsp oregano

½ teaspoon salt

½ tsp pepper

1 tsp garlic powder

1 can beans (your choice I used chickpeas)

1 cup of chicken stock and 1 cup water

2 tablespoons canola oil or olive oil

IMG_3544 IMG_3543

Toppings: Cheddar Cheese, jalapenos, avocado, salsa

Directions: Chop up veggies, throw everything in the crock-pot for 3-4 hours on high. Serve in a bowl with toppings. (This chili would be great over rice or quinoa)


A little cheddar cheese and avocado on top was a must for me!

Author: Kelly @ The Fit Skool

I’m Kelly, a NASM personal trainer and group instructor, a former athlete, a wife and soon to be mommy. Health and Fitness is my passion and I am excited to share this journey with you!

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