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Slow Cooker Vegetarian Chili
A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash – perfect for vegetarians and meat eaters alike.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
4
Calories:
250 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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: 4 Serving
Amount Per Serving
Calories 250
% 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.