Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 263.4
Total Fat 2.5 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 472.9 mg
Potassium 1,213.5 mg
Total Carbohydrate 51.4 g
Dietary Fiber 18.6 g
Sugars 4.6 g
Protein 12.9 g
Vitamin A 161.3 %
Vitamin B-12 0.0 %
Vitamin B-6 15.6 %
Vitamin C 115.6 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 12.4 %
Copper 20.3 %
Folate 32.8 %
Iron 22.7 %
Magnesium 22.4 %
Manganese 38.3 %
Niacin 11.0 %
Pantothenic Acid 6.9 %
Phosphorus 23.3 %
Riboflavin 12.9 %
Selenium 4.7 %
Thiamin 19.8 %
Zinc 9.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Vegetarian Chili

View the full Slow Cooker Vegetarian Chili Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Vegetarian Chili

163 calories of kidney beans DRAINED RINSED, (5.78 oz)

31 calories of Butternut Squash, (0.38 cup, cubes)

23 calories of Del Monte Sodium Free Diced Tomatoes, (3.63 oz)

12 calories of Onions, raw, (0.19 cup, chopped)

10 calories of Canola Oil, (0.25 1tsp)

7 calories of Yellow Peppers (bell peppers), (0.13 pepper, large (3-3/4" long, 3" dia))

6 calories of Chili powder, (0.25 tbsp)

5 calories of Carrots, raw, (0.09 cup, strips or slices)

4 calories of Homemade Vegetable Stock, (0.13 cup)

2 calories of Cumin seed, (0.25 tsp)

2 calories of Celery, raw, (0.25 stalk, medium (7-1/2" - 8" long))

1 calories of Garlic, (0.25 clove)

0 calories of Pepper, red or cayenne, (0.03 tsp)


Nutrition & Calorie Comments  

This recipe was very good even without the butternut squash. I'll have to try that next time. I used potatoes instead. I also used some low sodium soy sauce and didn't add vegetable bouillon. This is a keeper. Submitted by:
HIMELISSA2007

(4/16/19)
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Wow... who knew a vegetarian chili would be so tasty and have so much substance?!! Awesome!! Put a dab of low fat sour cream on top... made it even better. Submitted by:
CHERRYBOMBOLA

(10/24/16)
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I use dried beans - precook them. Appreciated low sodium suggestions. Who knows how to peel butternut the easiest way? Would've used yellow bell pepper but it took looking over nut stats to see this. Also saw diced tomatoes ( instead of crush tom) in stats - any preferences? Submitted by:
ALILDUCKLING

(12/16/15)
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