Slow Cooker Vegetarian Chili
(153)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 teaspoons canola oil1 large onion, diced2 stalks celery, diced 2 carrots, diced 2 cloves garlic, chopped1 bell pepper, diced 2 tablespoons dark chili powder2 teaspoons ground cumin1/4 teaspoon red pepper flakes1 (29-ounce) can crushed tomatoes3 (15.5 oz) cans red kidney or black beans, rinsed and drained12 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.
Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • SEPPIESUSAN
     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
  • POPEYETHETURTLE
     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
  • TULA_GIRL
     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
  • FLORIDASURVEYOR
     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
  • CD13463466
     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
  • YORKIE23
     6 W/W points - 1/29/12
  • EMJAYHAWK
     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
  • CD8939723
     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
  • MARYELLEN301
     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
  • THEESLADY
     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
  • 3LITTLEPIGSRWE
     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
  • GARBLEDEEGOOK
     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
  • CD13224527
     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
  • GAILP215
     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
  • CD13629363
     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
  • BAGGERWAG
     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
  • MISSRUTH
     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
  • ENUFF81020
     We really love this recipe--and it is easy to alter a bit according to what we have on hand. Excellent!! - 1/6/12
  • CD12256766
     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
  • PATRICIAANN46
     I didn't change a thing.......Delicious!!! - 8/17/13
  • LSIG14
     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
  • CARIOLA
     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
  • KDZ7175
     excellent - 6/10/12
  • SUGARSMOM2
     always looking for meatless meals to serve . love this very much . easy to make . - 3/8/12
  • CD12025333
     Absolutely delicious - thank you! - 3/8/12



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