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vegetarian chili in a bowl
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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!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 170kcal

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
  • ½ 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

Notes

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

Nutrition

Calories: 170kcal | Carbohydrates: 35g | Protein: 8g | Sodium: 774mg | Potassium: 827mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7140IU | Vitamin C: 46.6mg | Calcium: 129mg | Iron: 3.5mg