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!
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.
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.