Slow Cooker Vegetarian Chili

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Slow Cooker Vegetarian Chili

4.5 of 5 (121)
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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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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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  • Incredible!
    32 of 32 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!
    22 of 24 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!
    16 of 16 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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  • 12 of 13 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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  • Incredible!
    10 of 10 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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