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.
Servings 4
Calories 250kcal
Equipment
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.
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
Calories: 250kcal | Carbohydrates: 53.2g | Protein: 11.9g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.6g | Sodium: 912mg | Fiber: 11g | Sugar: 14.4g