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!

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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.

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.

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

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.

Slow Cooker Vegetarian Chili

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

Cook Time 4

Total Time 4 10

Servings

Calories 168kcal

Author Sireesha A.

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
½ 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

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.

Comments

5 from 5 votes (1 rating without comment)

Slow Cooker Vegetarian Chili

How to Make Vegetarian Chili in the Slow Cooker

Serving Suggestions for Vegan Chili

Storing & Reheating