Slow Cooker Vegetarian Chili

A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash – perfect for vegetarians and meat eaters alike.

Chili is one of my favorite go-to healthy meals because it is jam packed with flavor and nutrients. And my Slow Cooker Vegetarian Chili is proof you don’t need meat for a delicious chili. The protein and fiber from the beans and veggies are the very reason a little goes a long way and you’ll find yourself satisfied and full after just one bowl. Of course, if you have a second or third, I couldn’t judge you for it.

Butternut squash is meaty and delicate all at the same time which is why I love using it to beef up this vegetarian chili. And don’t forget the toppings – that is my favorite part! On any given day, I’ll add diced avocado, shredded sharp cheddar cheese, or homemade baked tortilla chips. And we already know how much I love to garnish with cilantro and jalapeños.

How to Make Slow Cooker Vegetarian Chili

Start your Slow Cooker Vegetarian Chili by preparing all of your produce. Dice your onion, peel, deseed, and chop your butternut squash, and chop your adobo peppers.

Then add the diced onion, red pepper, and butternut squash to your slow cooker.

Follow with the chopped peppers, grated garlic, cumin, chili powder, paprika, and oregano.

Then slowly pour in your vegetable broth (or chicken broth if you aren’t a steadfast vegetarian).

Add the can of roasted tomatoes (not drained).

Then your rinsed canned or fresh kidney beans.

Finish with your fresh or frozen corn.

And a sprinkle of salt and pepper to taste.

Stir everything together, then put the lid on and cook on high for 4 hours or low for 8.

Serve your Slow Cooker Vegetarian Chili with some of your favorite toppings, and enjoy!

Easy Substitutions

• Switch the beans. Use white beans, black beans, navy beans, pinto beans, or a mixture of your favorites!
• Change out the squash. Use sweet potatoes, yams, or red potatoes in place of the butternut squash.
• Reduce the spice. Not a spicy fan? You can reduce the amount of chili peppers you use, make sure you deseed them (where the heat comes from), or omit them entirely.

Frequently Asked Questions

More Vegetarian Dishes

• Chickpea Burgers with Tzatziki Sauce
• Vegetarian Burrito Bowls with Honey Chipotle Vinaigrette
• Thai Green Vegetable Curry
• Vegetarian Mexican Baked Hummus Dip
• 20 Vegetarian Dinner Recipes

Like It, Eat It, Share It!

Did you try this chili? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Even if you’re not a vegetarian, it’s good for you and the planet to make a meatless meal now and again, and this Slow Cooker Vegetarian Chili will make it so you don’t miss meat at all.

Your spoon is waiting.

Slow Cooker Vegetarian Chili

Liz Della Croce

4.31 stars average

A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash – perfect for vegetarians and meat eaters alike.

Print

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

CourseCourse: Soup

ServesServes: 4

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US MeasurementsConvert to Metric

 

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• ▢ 1 medium onion diced
• ▢ 1 red pepper seeded and diced
• ▢ 14 ounces fire roasted diced tomatoes
• ▢ 14 ounces kidney beans drained and rinsed
• ▢ 4 cups butternut squash peeled and diced
• ▢ 2 cups vegetable or chicken broth low sodium
• ▢ 1 cup corn fresh or frozen
• ▢ 3 cloves garlic minced
• ▢ 2 chipotle peppers in adobo sauce minced & remove seeds to lower heat
• ▢ 2 tablespoons cumin
• ▢ 1 tablespoon chili powder
• ▢ 1 tablespoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ salt and pepper to taste

Equipment

• Slow Cooker

Instructions

 

1. ▢
   Place all ingredients in your slow cooker and heat on High for 4 hours or Low for 8 hours.
2. ▢
   Garnish with scallions, Greek yogurt, cilantro or crushed tortilla chips.

Nutrition

Calories: 250kcalCarbohydrates: 53.2gProtein: 11.9gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.6gSodium: 912mgFiber: 11gSugar: 14.4g

Liz’s Notes

The chipotle peppers with adobo carry most of their heat in the seeds so scrape out if you want to keep the chili on the mild side.

Have you tried this?

Let us know how it was!