Slow Cooker Vegetarian Chili

Need a hearty chili that will satisfy not only the veggie eaters but even the meat eaters too? This Slow Cooker Vegetarian Chili is so rich and tasty that nobody will miss the meat!

If you are lucky enough to be in an area that has not been impacted this week by the polar vortex that brought sub-zero wind chills and temps, then chili might not be on your radar.  But it’s certainly been on mine, because the only thing I’ve wanted to eat for the last several days are bowls of piping hot soup and chili because staying warm on the inside has even been a challenge. Now, with the big game coming up this weekend, chili is likely on everyone’s radar.  And whether you are feeding veggie eaters or just want a healthier option, this Slow Cooker Vegetarian Chili is delicious and filling enough to please all.

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What kind of vegetables go into vegetarian chili?

The wonderful thing about a recipe like this is that you can pretty much customize it to your liking.  It’s good to have a mix of veggies that range in flavor and texture, but say you prefer red peppers to green or sweet potatoes to butternut squash, then just swap them out?

Like a thicker chili?  Use a little less broth or add a little cornstarch slurry.  I like a bit thinner of a chili and then I add crushed up tortilla chips to mine along with a little cheese and sour cream.

What should I serve with vegetarian chili?

• a range of toppings and mix in’s like cheese, sour cream, avocado and fresh cilantro
• fresh baked corn bread
• tortilla chips
• baked potatoes (sounds odd, but it’s delicious!!)
• my personal favorite, cinnamon rolls!

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Slow Cooker Vegetarian Chili

Prep Time

15 mins

Cook Time

3 hrs

Total Time

3 hrs 15 mins

 

Need a hearty chili that will satisfy not only the veggie eaters but even the meat eaters too? This Slow Cooker Vegetarian Chili is so rich and tasty that nobody will miss the meat!

Course: Soup

Cuisine: American

Servings: 6

Calories: 170 kcal

Author: Slow Cooker Gourmet

Ingredients

• 1 small yellow sweet onion diced
• 2 teaspoons jarred minced garlic
• 1 green bell pepper seeded and diced
• 1 jalapeno pepper seeded and diced
• 1 zucchini squash quartered and diced
• 12 oz frozen butternut squash
• 15 oz canned northern beans drained and rinsed
• 1 cup vegetable broth
• 14.5 oz fire-roasted diced tomatoes
• 14.5 oz crushed tomatoes
• 2 teaspoons chili powder
• 2 teaspoons ancho chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon chipotle chili powder

Instructions

1. Add all ingredients to slow cooker and stir to combine

2. Cook on high for 2-3 hours or low for 4-6

Recipe Notes

Regular chili powder can be subbed for ancho and chipotle chili powders if desired.

 

Nutrition Facts

Slow Cooker Vegetarian Chili

Amount Per Serving

Calories 170

% Daily Value*

Sodium 774mg 32%

Potassium 827mg 24%

Total Carbohydrates 35g 12%

Dietary Fiber 7g 28%

Sugars 8g

Protein 8g 16%

Vitamin A 142.8%

Vitamin C 56.5%

Calcium 12.9%

Iron 19.2%

* Percent Daily Values are based on a 2000 calorie diet.