Description
A hearty and flavorful slow cooker vegetarian chili featuring a variety of fresh and frozen vegetables, beans, and a blend of smoky chili powders. Perfect for a comforting meal with minimal prep and easy slow cooking.
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
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
- Add Ingredients: Add all the vegetables, beans, tomatoes, vegetable broth, and spices into the slow cooker. Stir well to combine all ingredients evenly.
- Cook Chili: 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.
- Serve: 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.
