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    Home Β» Soup and Chili

    Slow Cooker Vegetarian Chili

    Published: Jan 21, 2020 by Sherri Hall Β· This post may contain affiliate links.

    This oil-free Slow Cooker Vegetarian Chili features tri-color bell peppers and three kinds of beans, but the true star is the butternut squash! Keep it totally vegan by using vegan toppings such as fresh cilantro, scallions, avocado and vegan cheddar-style shredded cheese. Perfect for chilly fall or cold winter days and great for game day too! 

    Jump to Recipe
    Slow Cooker Vegetarian Chili in two bowls with tortilla chips next to them and cilantro and parsley garnish

    WARNING!

    This vegetarian chili is so good, all of your omnivore friends and family members will not miss the meat!

    What makes this chili special is not the three kinds of beans.

    Nor is it the colorful red, yellow and orange bell peppers.

    It's not the combination of spices either.

    Slow Cooker Vegan Chili in two bowls with chips and spoon next to them and cilantro and scallion garnish

    It is the star ingredient...

    DRUM ROLL PLEASE ?

    Butternut Squash!

    This autumn/winter favorite has a meaty texture, yet adds a sweet and subtle flavor to this dish.

    The butternut squash adds the perfect amount of creaminess to this meal. 

    Combined with protein packed pinto, dark kidney and cannellini beans, this vegan chili is a powerhouse of a meal!

    Now for the best part...

    This vegan chili is super easy to make in your slow cooker!

    How to Make Vegetarian Chili in the Slow Cooker

    Add the kidney beans, pinto beans and cannellini beans to your slow cooker.

    Beans added to slow cooker

    Next, add the bell peppers and jalapeno.

    Bell peppers and jalapeno added to the slow cooker

    Then, add the onion, garlic and butternut squash.

    Onion, garlic and butternut squash added to slow cooker

    Now add the crushed tomatoes.

    Crushed tomatoes added to slow cooker

    Then, add chili powder, cumin, cayenne pepper and salt.

    Seasonings added to slow cooker

    Stir to combine all of the ingredients. Then, cover the slow cooker and cook on high for 4-6 hours until squash is tender.

    Serving Suggestions for Vegan Chili

    When you're ready to serve, garnish with fresh cilantro and/or scallions. You can also top with some sliced avocado, vegan sour cream, our homemade guacamole and/or vegan cheddar-style shreds.

    Serve over rice or with tortilla chips or our oil-free cheesy vegan biscuits.

    Keep the chili warming in your slow cooker and it makes for the perfect game day or party food!

    Chili in two bowls with two spoons next to them and garnished with cilantro and scallions

    Storing & Reheating

    Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

    Alternatively, leftovers can also be frozen in an airtight container for up to 6 months. Be sure to fully thaw the frozen chili in the refrigerator before reheating.

    Leftover chili is best reheated on the stovetop in a covered pot over medium heat, stirring occasionally until fully heated throughout.

    You might also enjoy:

    • Vegan Casserole with Chickpeas and Butternut Squash
    • Roasted Butternut Squash and Brussels Sprouts with Pomegranate
    • Vegan Butternut Squash Soup
    • Smashed Pinto Bean Tacos
    • Vegan Pasta Fagioli
    • Buffalo Chickpea Meatballs
    chili in a bowl topped with scallions and cilantro
    Print Recipe Save RecipeSaved!
    5 from 4 votes

    Slow Cooker Vegetarian Chili

    This oil-free Slow Cooker Vegetarian Chili features tri-color bell peppers and three kinds of beans, but the true star is the butternut squash! Keep it totally vegan by using vegan toppings such as fresh cilantro, scallions, avocado and vegan cheddar-style shredded cheese. Perfect for chilly fall or cold winter days and great for game day too!
    Course Dinner, Main Course
    Cuisine American
    Keyword butternut squash, chili, dairy-free, gluten free, meatless monday, oil free, slow cooker, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 10
    Calories 168kcal
    Author Sherri Hall

    Ingredients

    • 1 (15 oz.) can dark red kidney beans, drained and rinsed
    • 1 (15 oz.) can pinto beans, drained and rinsed
    • 1 (15 oz.) can cannellini beans, drained and rinsed
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped
    • 1 orange bell pepper, chopped
    • 2 jalapenos, seeded and diced (or use 1 on the larger side)
    • 1 yellow onion, chopped
    • 2 cloves garlic, chopped
    • 20 oz. cubed butternut squash, fresh not frozen - I purchase mine precut for convenience (approximately 4 cups)
    • 2 (28 oz.) cans crushed tomatoes in puree
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon dried oregano
    • Β½ teaspoon cayenne pepper
    • Sea salt or kosher salt to taste

    Instructions

    • Add beans, bell peppers, jalapeno, onion, garlic, butternut squash, crushed tomatoes, chili powder, cumin, cayenne pepper and salt to your slow cooker and stir to combine.
    • Cover and cook on high for 4-6 hours until squash is tender.
    • Serve with desired toppings.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Slow Cooker

    Notes

    Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, leftovers can also be frozen in an airtight container for up to 6 months. Be sure to fully thaw the frozen chili in the refrigerator before reheating. Leftover chili is best reheated on the stovetop in a covered pot over medium heat, stirring occasionally until fully heated throughout.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 168kcal | Carbohydrates: 33g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Fiber: 9g

    This post originally appeared on Watch Learn Eat on October 15, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

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    Reader Interactions

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    1. Carol Feiss

      November 01, 2020 at 8:15 pm

      5 stars
      We made this today, was delicious, will definitely make this again.

      Reply
      • Sherri Hall

        November 02, 2020 at 10:45 am

        Thanks Carol! So glad you enjoyed the chili! πŸ™‚

        Reply
    2. Christie

      August 07, 2020 at 5:08 pm

      5 stars
      This looks amazing and I love that you made this vegan chilli in the slow cooker for that ultimate flavour!

      Reply
      • Sherri Hall

        August 10, 2020 at 5:50 pm

        Thanks Christie! I do love how it comes out in the slow cooker. πŸ™‚

        Reply
    3. Norman Robinson

      February 18, 2020 at 4:15 am

      the best vegetarian chill!! i’ve frozen loads for later ?

      Reply
      • Sherri Hall

        February 18, 2020 at 8:25 am

        Thanks so much, Norman! I'm so happy you enjoyed the chili! I love freezing it to enjoy again later too. πŸ™‚

        Reply
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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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