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!
- 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 tsp dried oregano
- 1/2 teaspoon cayenne pepper
- Sea salt or kosher salt to taste
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.
Calories: 168kcal | Carbohydrates: 33g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Fiber: 9g