Description
A hearty and flavorful slow cooker vegetarian chili loaded with a variety of vegetables, beans, and rich spices, perfect for a comforting and easy meal.
Ingredients
Scale
Vegetables
- 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
Beans & Liquids
- 15 oz canned northern beans drained and rinsed
- 1 cup vegetable broth
- 14.5 oz fire-roasted diced tomatoes
- 14.5 oz crushed tomatoes
Spices
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon chipotle chili powder
Instructions
- Add Ingredients: Add all ingredients to the slow cooker and stir to combine thoroughly.
- Cook: Cook on high heat for 3 hours or on low heat for 6 hours until vegetables are tender and flavors are well blended.
Notes
- Swap regular chili powder for ancho and chipotle chili powders if desired for a smokier flavor.
- For faster preparation, chop the vegetables in advance and store them in the fridge up to a day before cooking.
- Store leftover chili in the fridge for up to 3 days or freeze for up to 3 months; reheat in the microwave or on the stovetop.
Nutrition
- Calories: 225 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
