Slow Cooker Vegetarian Chili
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Slow Cooker Vegetarian Chili
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A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash – perfect for vegetarians and meat eaters alike.
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Ingredients
- 1 onion diced, medium
- 1 red pepper (seeded and diced)
- 14 ounces diced tomatoes fire roasted
- 14 ounces Kidney Beans (drained and rinsed)
- 4 cups butternut squash (peeled and diced)
- 2 cups vegetable broth low sodium, or chicken broth
- 1 cup corn (fresh or frozen)
- 3 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce (minced & remove seeds to lower heat)
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- Place all ingredients in your slow cooker and heat on High for 4 hours or Low for 8 hours.
- Garnish with scallions, Greek yogurt, cilantro or crushed tortilla chips.
Equipments used:
Notes
- The chipotle peppers with adobo carry most of their heat in the seeds so scrape out if you want to keep the chili on the mild side.
Nutrition Information
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Calories
250kcal
(13%)
Carbohydrates
53.2g
(18%)
Protein
11.9g
(24%)
Fat
0.7g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.6g
(4%)
Sodium
912mg
(38%)
Fiber
11g
(44%)
Sugar
14.4g
(29%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 53.2g | 18% |
| Protein | 11.9g | 24% |
| Fat | 0.7g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.6g | 4% |
| Sodium | 912mg | 38% |
| Fiber | 11g | 44% |
| Sugar | 14.4g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
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