Slow Cooker Vegetarian Chili Recipe

Ingredients

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

Pantry

• 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

1. Add all the vegetables, beans, tomatoes, vegetable broth, and spices into the slow cooker. Stir well to combine all ingredients evenly.
2. Cook the chili on high heat for 3 hours or on low heat for 6 hours until the vegetables are tender and flavors are fully blended.
3. Once cooked, give the chili a good stir, taste and adjust seasoning if needed, and serve warm with your preferred toppings or sides.

Notes

• You can swap regular chili powder for ancho and chipotle chili powders to add a smoky depth and heat.
• For faster meal prep, chop all vegetables in advance and store in the fridge for up to one day.
• Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly in microwave or on stove before serving.

Nutrition

Calories: 245kcal | Carbohydrates: 42g | Protein: 11g | Fat: 4g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 650mg | Fiber: 12g | Sugar: 10g