Slow Cooker Vegetarian Chili with Butternut Squash

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Slow Cooker Vegetarian Chili with Butternut Squash - The Lemon Bowl

I could pretend that I’m sharing a chili recipe because there’s still snow on the ground and I’m rebelling against spring but truth be told: I eat chili year round. From my classic Beef Chili with Black Beans to my Sweet and Smoky Turkey Chili, you name it – I love it. In fact, whenever I make chili I freeze half for a rainy day.

Chili is one of my favorite go-to healthy meals because it is jam packed with flavor and nutrients. The power due of 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, who am I to judge?

Butternut squash is meaty and delicate all at the same time which is why I love using it to beef up this vegetarian chili. Sweet potatoes work well too if you happen to have those on hand. Like it spicy? Be sure to leave the seeds in the chipotle peppers in adobo – that is where all of the heat comes from. Feel free to get crazy and add 3 peppers instead of 2!

Beef Chili with Black Beans - The Lemon Bowl

Don’t forget the toppings – that is my favorite part! On any given day, I’ll add diced avocado, shredded sharp cheddar or homemade baked tortilla chips. And we already know how much I love to garnish with cilantro and jalapeños….

Your spoon is waiting.

Slow Cooker Vegetarian Chili with Butternut Squash
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 2 cups
  • Calories: 250
  • Fat: .7 g
  • Saturated fat: .1 g
  • Unsaturated fat: .6 g
  • Trans fat: 0
  • Carbohydrates: 53.2 g
  • Sugar: 14.4 g
  • Sodium: 912 mg
  • Fiber: 11 g
  • Protein: 11.9 g
  • Cholesterol: 0

Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

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A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash – perfect for vegetarians and meat eaters alike.
Ingredients
  • 1 medium onion – diced
  • 1 red pepper – seeded and diced
  • 14 oz fire roasted diced tomatoes
  • 14 oz 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 – minced (remove seeds to lower heat)
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • salt and pepper to taste

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.

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.

Want more delicious gluten free recipe ideas? Head on over to the Udi’s Gluten Free Community for more delicious recipes!

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Comments

  4. says

    This looks so good, I really just thought about licking the screen. Then I mentally combed through my pantry, and I have now decided I need to head to the store. Chili is a big fave in our family and this one looks fantastic.

    Reply

    • Liz DellaCroce says

      I would never judge you for licking the screen!! PS: Congrats on the FoodBuzz shout out yesterday! Loved seeing that in my inbox!!!

      Reply

  7. says

    I am right there with you. Chili is the best because you can throw everything in, walk away and then have a meal for not only one night but the future. It’s so easy to change it up too. Great recipe!

    Reply

  8. says

    Sounds like you and I are two peas in a pod. I’m a big chili fan from way back in my Weight Watcher days. You can add all kinds of ingredients to come up with a satisfying stick-to-your-ribs meal.

    Reply

  9. Rebecca says

    Oooooh, my. That DOES look tasty!! ;) I’m thinking it would be amazing to use as a topping over a baked sweet potato, sling with a dollop of Greek yogurt and a sprinkling of scallions or chives! :-D

    Reply

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