Best Slow Cooker Vegetarian Chili
Vegetarian chili in the slow cooker is the tastiest way to get a serving full of nutrient-rich veggies, and it’s hearty enough to satisfy the meat-eaters, too! It’s packed with flavor and creates a complete, filling meal. Assemble it in minutes and it will be ready in just a few hours.
Servings 6
Calories 170kcal
Equipment
- Slow Cooker
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
- Add all ingredients to slow cooker and stir to combine
- Cook on high for 2-3 hours or low for 4-6 hours
Notes
- Swap regular chili powder for ancho and chipotle chili powders if desired.
- For faster prep, chop the veggies in advance and store them in the fridge up to a day in advance.
- Store leftover chili in the fridge for up to 3 days and freeze for up to 3 months. Reheat in the microwave or on the stove.
Nutrition
Calories: 170kcal | Carbohydrates: 35g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 775mg | Potassium: 841mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7145IU | Vitamin C: 47mg | Calcium: 130mg | Iron: 4mg