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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.
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
How do you make Vegetarian Chili in the Instant Pot?
Place all of your ingredients in your Instant Pot, close and seal the lid, then set to cook on high pressure for 15 minutes. Quick release or naturally release your pressure, serve with your favorite toppings and enjoy!
Can you freeze Vegetarian Chili?
Yes! This is a great make ahead meal that you can freeze and then thaw when you need an easy meal and you don’t have time to cook. Put it in freezer safe resealable bags and it’ll last 3 months in a regular freezer, 6 months in a deep freezer.
How do I store leftover Vegetarian Chili?
Kept in an airtight container, it’ll be good for 4 days in the fridge. Or, like I mentioned above, you can freeze it!
More Vegetarian Dishes
- Chickpea Burgers with Tzatziki Sauce
- Vegetarian Burrito Bowls with Honey Chipotle Vinaigrette
- Thai Green Vegetable Curry
- Vegetarian Mexican Baked Hummus Dip
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
Ingredients
- 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
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.
I thought this was really good, but really hot. Just to clarify, it calls for “2 in” chipotle peppers in adobo…what do you mean by “in”?
Thanks,
Debbie
Apologies – it should just say two chipotle peppers in adobo. I removed that type-o. :) If you dont like spicy food just remove the seeds of the chilis or skip them!!
I made this on the stovetop and it turned out great! Thanks!
So happy you enjoyed it!!
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.
I’m so glad you like this!! Let me know how it turns out with the acorn!! I know it’ll be great!
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.
I’m so glad you enjoyed it Laura and I love your suggestion as well!
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.
Oh no… I’m so sorry this didn’t turn out for you Melissa! Did you substitute any of the vegetables or use any frozen vegetables? I know that can add more water. If that’s the case then yes, you can skip the veggie broth. Please let me know if this helps at all!
Can I sub acorn squash for the butternut?
Absolutely!
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.
Thank you so much for your kind words!!!
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!
Oh great! Enjoy!
I just love butternut squash :) this looks awesome!
Thank you doll!!
Ooo, I love veggie chili! I’ll have to try this one soon- love the addition of butternut squash!
Thank you Whitney!! Let me know what you think!
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
Lol-*along, not sling. Dang autocorrect! :-P
I shared a similar recipe on Huffington Post actually! Sweet Potatoes Stuffed with Black Bean Salsa: http://www.huffingtonpost.com/liz-della-croce/sweet-potatoes-stuffed-wi_b_2598776.html So good!!
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.
Exactly!!! I love healthy meals that don’t taste healthy. :)
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!
EXACTLY!! :)
come and make this for me, mmk?
Would if I could!!
I love, love, love chili – this is a great combo of flavors and textures!
Thank you so much – I love all things smoky!
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.
I would never judge you for licking the screen!! PS: Congrats on the FoodBuzz shout out yesterday! Loved seeing that in my inbox!!!
Looks fantastic, Liz :) I love chili too!! I also love butternut squash and chipotles in adobo. Great combo!!
Thank you my friend!! I know you like spice!!
Oooh, I love butternut squash in my chili. This looks wonderful!
Oddly enough I hadn’t used it before – so good!!!!
I love butternut squash! Love it! This soup looks great!
Me too!!! I eat it year round. ;-)