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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 472.9 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 18.6 g
  • Protein: 12.9 g

View full nutritional breakdown of Slow Cooker Vegetarian Chili calories by ingredient
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Slow Cooker Vegetarian Chili

Submitted by: CHEF_MEG
Slow Cooker Vegetarian Chili

Introduction

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness. The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.
Number of Servings: 8

Ingredients

    2 teaspoons canola oil
    1 large onion, diced
    2 stalks celery, diced
    2 carrots, diced
    2 cloves garlic, chopped
    1 bell pepper, diced
    2 tablespoons dark chili powder
    2 teaspoons ground cumin
    1/4 teaspoon red pepper flakes
    1 (29-ounce) can crushed tomatoes
    3 (15.5 oz) cans red kidney or black beans, rinsed and drained
    12 ounces butternut squash, peeled and diced (about 3 cups)
    1 cup vegetable stock




Directions

NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step.
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Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.

Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.

Serving Size: Makes 8 one-cup servings.






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Member Ratings For This Recipe


  • Incredible!
    29 of 29 people found this review helpful
    So healthy and delicious! I omitted the vegetable stock because in my experience crockpot dishes come out pretty watery even when you don't add any liquid. I got a great thick stew-like consistency and so much flavor! Yum! - 12/4/11

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  • Incredible!
    20 of 22 people found this review helpful
    I am NOT a vegan, vegetarian or a person who can get buy on any sort of a no-meat diet. I am an omnivore with carnivore leanings, so I tried this chili with the faith I've picked up by trying Chef Meg's other delightful recipes. My name's not Mikey, but I liked it! REALLY liked it! - 12/22/11

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  • Incredible!
    15 of 15 people found this review helpful
    This is fantastic! I cooked longer than required, for about 12 hours on low. I added some organic jalapeno sauce when served. I will make this many times - it is fantastic. Chef Meg is right, the butternut squash really makes this dish. - 1/1/12

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  • 10 of 12 people found this review helpful
    6 W/W points - 1/29/12

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  • 9 of 10 people found this review helpful
    Used this recipe as a foundation for a chili cook-off. Scrapped the carrots...added soy crumbles for meat texture. Heated it up with some red chilis and jalapenos...some extra chili powder...added mushrooms and corn. Didn't win, but lots of compliments and we sold about 6 quarts for charity. - 1/24/12

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  • Good
    8 of 8 people found this review helpful
    Pretty good and definitely a healthier choice than my standard chili. I love the butternut squash in it. I served this chili over small potatoes I "baked" in another crockpot and my entire family enjoyed it. - 1/26/12

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  • Incredible!
    7 of 7 people found this review helpful
    this recipe was incredible! I have made it twice already. the 2nd time i did some alterations, and it came out even better!
    -double the butternut squash
    -2 cans of beans (instead of 1)
    - 1/2 onion (instead of 1 , because that's all i had)
    - no broth
    *It came out sweeter with the extra butternu - 1/3/13

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  • Incredible!
    7 of 7 people found this review helpful
    Made it tonight. It is delightful and fantastic. When I make it next, I will up the spices as I like more fire but most will be happy with this. I used homemade vegetable stock modeled on both Dr. Weil and Chuck Hughes' stock recipe. It is very hearty. Add saltines or cornbread. Homerun! - 1/6/12

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  • Incredible!
    7 of 8 people found this review helpful
    Very, very good. I toned down the spices a bit. Also skipped the broth. It didn't effect the portion size by much. Added about 2T. Greek Yogurt and an ounce of extra sharp cheddar. Ate with a small bag of Doritos. - 1/3/12

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  • Incredible!
    7 of 7 people found this review helpful
    We are having a snow storm tonight in Cleveland, Oh, could not get to the store, however, I did have all the ingredients to make this dish----- even though I usually put ground turkey in my chili. This was great, rather hearty and real tasty, I did not miss the meat at all. This is a keeper!!! - 12/27/11

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  • Very Good
    4 of 4 people found this review helpful
    Made recipe 3 times, my best makeover entailed: lower sodium (less than 100mg/serving) by using re-hydrated dried beans, low sodium veggie broth, 1/2 no salt added canned tomatoes & 1/2 fresh diced tomatoes, removed the flakes, used mild version of chili powder and added oregano. - 2/15/12

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  • 3 of 4 people found this review helpful
    Great chili, tastes just like the one's we make at home. We didn't have the squash on hand but we did add Boca vegetarian fake ground meat and I couldn't tell the difference. I would definitely make this again. - 10/10/12

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  • Incredible!
    3 of 3 people found this review helpful
    What a lovely and unique blend of flavors! Slightly sweet and perfectly spicy (I added extra red pepper flakes and garlic). Because I'm so particular about my chili, I did not expect to be wowed. Boy was I pleasantly surprised. I have a new, super healthy, go-to chili recipe now. Thanks, Chef Meg - 4/3/12

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  • 2 of 2 people found this review helpful
    Just finished eating this! Fantastic!! I've never had butternut squash before, I loved it! I didn't use the bell pepper because I don't like them. My husband liked it and said he didn't mind if I make it again. I can't wait to have leftovers for lunch tomorrow! - 3/11/12

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  • Incredible!
    2 of 2 people found this review helpful
    This was fabulous! I loved all of the flavors and colors, and it's a great source of fiber. I added reduced fat shredded cheese to each bowl for added protein and flavor. It freezes well in individual portions. - 2/18/12

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  • Incredible!
    2 of 2 people found this review helpful
    I really liked this. Loved all the vegetables-- it looks really pretty in the bowl. I made it on the stove instead of the slow cooker. Accidentally opened a can of diced tomatoes instead of crushed, and I used 2 cans of black beans and 1 can of kidney beans. - 1/28/12

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  • Incredible!
    2 of 2 people found this review helpful
    We really love this recipe--and it is easy to alter a bit according to what we have on hand. Excellent!! - 1/6/12

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  • Incredible!
    1 of 1 people found this review helpful
    I have made this several time we like it very much. I use 3 different kind of beans( white ,red, garbonzo,black,or whatever I have) do not add squash ( husband doesn't like it) but add everthing else. Yummy! - 8/17/13

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't change a thing.......Delicious!!! - 8/17/13

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  • Very Good
    1 of 2 people found this review helpful
    Good! Used sweet meat pumpkin, pinto beans, black lentils, and kidney beans -- also substituted 1/4 t chipotle powder for the red pepper flakes. Hearty - will make again. - 2/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    Couldn't even imagine squash in chili but made it anyway and was amazed at how good it was. This is a great way to get more vegiesin. - 10/9/12

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  • Incredible!
    1 of 1 people found this review helpful
    I wasn't sure I'd like the combination of the sweet squash with the chili seasonings, but it was delicious. It makes a BIG batch, so if you have a smaller slow cooker, put about 1/3 of the recipe into a pot & simmer it on low. I used 2 cans pinto beans and 1 can kidney beans. - 9/17/12

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  • Incredible!
    1 of 1 people found this review helpful
    excellent - 6/10/12

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  • 1 of 1 people found this review helpful
    always looking for meatless meals to serve . love this very much . easy to make . - 3/8/12

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  • Very Good
    1 of 1 people found this review helpful
    Absolutely delicious - thank you! - 3/8/12

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  • This recipe was delicious! - 4/5/14

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    - 2/10/14

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  • Very good. Did not use the stock and didn't need it. - 2/3/14

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  • I have made as is and with substitutions based on available ingredients. I found this to be a very versatile recipe. My whole family loved it both times, including my meat-loving husband. - 1/13/14

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  • As some other posters have said this recipe does not need 1 cup of stock, not unless you want a watery, soup-like consistency. Also, do not add 2 tblspns of chili powder unless you like intensely spicy foods. I added 1 level tspn and had trouble eating it, because it was too spicy for me. - 1/6/14

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  • Made this for myself, my husband took one bite and decided to have this for his dinner instead. My only substitution was green chilis for bell pepper and it was very good I will be making this again. Served it with corn muffins made with Truvia. - 8/30/13

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  • My family loves this chili...even the little ones!! It's great warmed up the next day for lunch, and with all the possible variations you can try, it's never the same meal twice. We prefer a little extra chili pepper and sometimes use chicken stock instead of vegetable. Very Tasty!! - 8/28/13

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  • Sounds M!M! Good!will know more when I try it.I like vegtables, all vegtables. - 8/17/13

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  • 0 of 1 people found this review helpful
    It look really good but I would add a little turkey burger in it. - 8/17/13

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  • I love your recipes- they're all great. Is there a way that I can download the entire collection without going to each recipe?. .. I've gotten a few e-cookbooks in pdf format and it's great- I don't have to take my laptop to the kitchen!!!. . .thanks for some wonderful recipes! - 5/8/13

    Reply from CHEF_MEG (5/17/13)
    Thanks for the kind words! I have a whole new set of recipes in the Sparksolution book just released. I'll look into getting another online collection of recipes together.
    Chef Meg


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  • Very good and simple in the slow cooker! - 4/23/13

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  • Bad
    0 of 1 people found this review helpful
    Tired of butternut squash, will use potatoes next time. - 4/22/13

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  • We enjoyed this recipe in our home. - 3/17/13

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  • Wow! Sounds sooo delish! Sure to try this for easy cooking in a crock pot. Thanks for the recipe Chef Meg. :D - 3/17/13

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  • Looks good! Can't wait to try it! - 3/17/13

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  • I made this recipe and bought all organic ingredients. A lot of friends tried it and loved it! They couldn't believe it was meatless and tasted so good! Healthy and Delish'... one of my all time favorites for sure. - 2/18/13

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  • I LOVE this recipe!. Make it all of the time. I add a little Frank's Hot Sauce to spice it up a bit. Everyone loves it too. - 2/11/13

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  • Very Good
    0 of 1 people found this review helpful
    I used half the amount of spices, and it still had zing! It also took more than six hours, almost eight for the squash to get soft. - 2/3/13

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  • very good-love the garlic in it - 1/19/13

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  • This meal was amazing and I loved the kick the spices gave the recipe! - 1/9/13

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  • this is spicy, and hearty. if you like less spice cut back a bit. I love it as is - 1/1/13

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  • I like to add frozen corn to mine. - 12/31/12

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  • Very good chili - 12/30/12

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  • Delicious! In addition, I added a 4 oz can of fire roasted chilies at the end of cooking time, 1 lb of cooked and crumbled lean ground beef and beef broth instead of vegetable stock!; I cooked it in my Dutch oven. - 12/14/12

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  • I was out of garlic, and substituted mushroom broth for standard veggie broth. I didn't have 6 hours, either, so it cooked for about 3 on high. Still came out well, but that crockpot was full, even before I trickled in a little broth. It's just for me, so I'll be enjoying it for a while. - 12/7/12

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  • Although I am a seasoned cook (ha ha), I've never made chili, but for my first chili recipe this was fantastic. My foodie vegetarian chef friend really loved it, too! - 12/2/12

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  • This was good! I used half the amount of vegetable stock and the texture was just right. Really yummy! - 11/14/12

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  • This was very tasty, just the right amount of heat. My husband loved it even tho he's not crazy abt butternut squash. - 11/12/12

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  • A perfect autumn recipe--butternut squash is in season & affordable. My carnivores (the 4 males in my household) will eat this chili! - 10/18/12

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  • Can't wait to try this recipe! - 10/15/12

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  • I don't have a slow cooker. My soup pot worked fine and halved the cooking time. - 10/14/12

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  • my kind of food - 10/14/12

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  • I am going to try this tonight and let you know how it comes out... sounds delicious and i have never cooked with butternut squash before so this should be fun!!! Thanks for the recipe. - 10/10/12

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  • Delicious!!! - 10/5/12

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  • Incredible!
    0 of 1 people found this review helpful
    Great recipe I added some Coriander and some Cinammon to round out the spices, I added more cayenne also added some fresh chillis from the garden...but very good. I am not a Butternut Squash fan but it was very good - 9/25/12

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  • This was such a hit that I made it twice this week! - 9/23/12

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  • This is so yummy! - 9/15/12

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  • very good - 8/6/12

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  • Yum! - 7/25/12

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  • Easy and filling! - 6/3/12

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  • I added some ground turkey to the recipe. Very good. - 5/23/12

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  • Incredible!
    0 of 1 people found this review helpful
    Loved this! Didn't have time to put in the crockpot but it was tasty nonetheless. I tripled the spices, added garbanzo beans, omitted the squash, added 1/4C of pumpkin puree and used 1/2C water. So delicious! Mine came out to be 195 calories per serving. - 5/1/12

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  • WOW!! So good! I made it as it is. The only thing I changed is reducing the amount of stock for 1/2 cup. Great to eat with tortillas! - 4/16/12

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  • A little too much chili powder for my taste, but loved the idea of adding butternut squash. - 4/2/12

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  • Added about 6 oz of chopped mushrooms. Its simmering in the slow cooker now and smells so good. I can hardly wait - 3/31/12

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  • Good and hearty! A great way to use squash in your meal planning. - 3/18/12

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  • yummy my favourite food - 3/14/12

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  • I only used 2 cans of beans and only had 1 1/2 tbsp chili powder. Regardless, it made a great blending of flavors, the butternut squash added a nice sweetness to it. - 3/12/12

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  • Can't wait to try this! - 3/8/12

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  • Yay, vegan chili, can't wait to try it. Thank you Chef Meg for sharing. - 3/4/12

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  • This is absolutely delicious! The butternut squash adds sweetness. I top with a bit of shredded cheddar and plenty of crushed red pepper flakes as I like the heat and I take it to work for lunch. I've been asked for the recipe by co-workers as others think it looks so good. - 3/1/12

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  • Super delicious! Easy to make. I added about 1/2 pound of ground turkey and some frozen corn. I thought the spices were just right. I did cook pre-cook the vegetables in broth, and also the ground turkey. - 2/27/12

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  • Pretty good. Would omit the vegetable broth next time, for a thicker chili. - 2/26/12

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  • I would so make again. My only issue is the prepping took way longer than 20min. I did not add the stock or water to the crockpot and the consistency is AWESOME. Ds said he will make this again. I did cut the spices down as my ds and I like heat, but not too much....LOL
    Thanks for sharing - 2/26/12

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  • Absolutely delicious! I added extra squash and onion and a little extra veggie stock. I will definitely be making this recipe more than once. - 2/22/12

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  • This was very good, an excellent way to get a lot of veggies in one meal! Thanks Meg : ) - 2/21/12

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  • 0 of 2 people found this review helpful
    I always wish the recipe would have how much is a serving. Is it 1/2 cup or 1 cup or 10oz etc... That would make it so much easier for me because I just can't add it up that fast. just saying.. - 2/20/12

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  • Great! - 2/17/12

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  • This is delicious! I put about 2 TB of cornmeal into the pot to thicken it, and served it with 1.5 TB of shredded mexican cheese blend. Really, really good. - 2/16/12

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  • This was very good. I wouldn't change anything. - 2/13/12

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  • Loved this! So easy, makes a ton of food, and it tastes great!! We changed:
    - 15 oz can of crushed tomatoes (instead of 28oz),
    - added 1 cup Heinz chili sauce, & 1 can fire roasted tomatoes
    - 2 lbs. ground fat-free turkey
    - beef stock rather than veggie (was on-hand)
    - Sprinkle of smoked pa - 2/7/12

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  • I was hoping that since this is a slow-cooker recipe it would call for dried beans instead of canned. Anyone know what changes I'd need to make to substitute? - 2/6/12

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  • This recipe is great the way it is. For those of you who feel spice is lacking I suggest changing up your chili powder. I used mostly ancho chili powder with a bit of habanero chili powder and that was definitely enough spice for me. - 2/6/12

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  • My husband made this last night. Very good! Will definitely make it again. - 2/5/12

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  • This works well for us and i have some frozen.
    I cooked the celery onions carrots and squash in the microwave first then dumped it in the crock pot, it was nice and thich. Thanks. Pat in Maine. - 2/2/12

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  • Loaded with veggies and very good! Love butternut squash so always looking for a new way to incorporate it in my dishes! Thanks Chef Meg! - 1/30/12

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  • Followed this recipe to the letter and was pretty disappointed, it's not spicy at all! It came out looking more like a thick stew than a chili.

    Recommendations: Add 2 tbs hot sauce, double (or triple) the spices, omit one can of beans, & add an additional can of tomatoes. - 1/30/12

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  • Me and my boyfriend loved this! So easy to make and lots of flavour. I didn't have carrots or celery in the house so used leeks, baby courgettes and fine green beans and it still worked well. - 1/29/12

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  • This was great! It would be good with sweet potatoes instead of butternut squash, too. - 1/27/12

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  • Loved this recipe but I want to know if there is a way to organize my recipe book into categories. It would be helpful since I have a lot of recipes and I have to go through the whole book to find what I want. Thank you in advance for responding to this - 1/27/12

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  • It's nice to finally see Chef Meg come out with vegetarian & vegan options for us. If you drop the oil & do a water saute, then this fits with the Forks Over Knives food guidelines for a long & healthy life. - 1/26/12

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  • Not just for veggitarians! I love this recipe! I use chinese five spice in place of 2 tsp of the chili powder. (Also chili powder is different then cayanne powder.) I use a mix of beans, and add a bag of corn. Serve with polenta or cornbread:) - 1/26/12

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  • Perfect taste for those of us who love vegetables. - 1/26/12

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  • A cornucopia of rich, complex flavor, satisfying texture, and an "abbundanza" of nutrients - fabulous!! - 1/26/12

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  • I simply love butternut squash and never thought of it being in a chilli dish before. DELISH! - 1/26/12

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