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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.
Course
Soup
Cuisine
American
Diet
Vegetarian
Keyword
vegetarian chili in slow cooker
Prep Time
10
minutes
Cook Time
4
hours
Total Time
4
hours
10
minutes
Servings
4
Calories
250
kcal
Author
Liz DellaCroce
Equipment
Slow Cooker
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
US Measurements
-
Convert to Metric
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:
250
kcal
|
Carbohydrates:
53.2
g
|
Protein:
11.9
g
|
Fat:
0.7
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.6
g
|
Sodium:
912
mg
|
Fiber:
11
g
|
Sugar:
14.4
g