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Slow Cooker Vegetarian Chili

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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.

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.

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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!

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

A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash - perfect for vegetarians and meat eaters alike.
4.28 from 18 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: chil, vegetarian
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4
Calories: 250kcal
Author: Liz DellaCroce

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 in 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

Instructions

  • Place all ingredients in your slow cooker and heat on High for 4 hours or Low for 8 hours.
  • 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.
Nutrition Facts
Slow Cooker Vegetarian Chili
Amount Per Serving
Calories 250 Calories from Fat 6
% Daily Value*
Total Fat 0.7g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.6g
Sodium 912mg 38%
Total Carbohydrates 53.2g 18%
Dietary Fiber 11g 44%
Sugars 14.4g
Protein 11.9g 24%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

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


  2. I love this recipe. It’s one of my favorite recipes to make at the beginning of the week–no matter the season. I do use curry instead of cumin. I’m making this recipe tonight. However, because my husband did the grocery shopping today, instead of butternut squash, he picked up acorn squash. I will have to let you know how it goes.

    Reply


  3. This was excellent. I didn’t have the adobo peppers so I used some chili flakes but otherwise followed the recipe exactly. My only modification if I were to make this again – and I will – would be to use less broth (maybe 1 cup, maybe even less). I had to drain quite a bit of liquid. It could be that the author drained the diced tomatoes before adding them but it was more like a soup than a chili. But again, delicious anyway.

    Reply

  4. I was so excited to try this recipe as I recently started eating vegetarian about 5 months ago. I followed your recipe down to the letter, and after 4 hours of being cooked in my crock pot on high, it looks like soup? It’s incredibly watery and I even tried cooking it with the lid off for the last hour and a half, yet it still is so soupy. Not the thick chilli I am use to eating. Am I missing something here? Could this be because of the 2 cups vegetable stock? I’m very curious to know what could have gone wrong and how to correct it.

    Reply

  5. This is my first time on your site. Let me first congratulate you on your weight loss.
    You were a lovely bride at your heavier weight, but you look marvelous, darling, at your new weight. Yes, a slow cooker is my friend. I becoming a bit of a squash nut in regard to my soup. So I think I have a bingo with this recipe.

    Reply

  6. I roasted a large butternut squash last week, now I know what to do with part of it. 2 person family, so I will just have to make a smaller batch, thanks!

    Reply

  9. 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

  10. 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

  11. 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

  14. 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

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

      Reply

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