A hearty and satisfying vegetarian chili full of smoky flavors and sweet butternut squash – perfect for vegetarians and meat eaters alike.
Chili is one of my favorite go-to healthy meals because it is jam packed with flavor and nutrients. And my Slow Cooker Vegetarian Chili is proof you don’t need meat for a delicious chili. The protein and fiber from the beans and veggies are the very reason a little goes a long way and you’ll find yourself satisfied and full after just one bowl. Of course, if you have a second or third, I couldn’t judge you for it.
Butternut squash is meaty and delicate all at the same time which is why I love using it to beef up this vegetarian chili. And don’t forget the toppings – that is my favorite part! On any given day, I’ll add diced avocado, shredded sharp cheddar cheese, or homemade baked tortilla chips. And we already know how much I love to garnish with cilantro and jalapeños.
How to Make Slow Cooker Vegetarian Chili
Start your Slow Cooker Vegetarian Chili by preparing all of your produce. Dice your onion, peel, deseed, and chop your butternut squash, and chop your adobo peppers.
Then add the diced onion, red pepper, and butternut squash to your slow cooker.
Follow with the chopped peppers, grated garlic, cumin, chili powder, paprika, and oregano.
Then slowly pour in your vegetable broth (or chicken broth if you aren’t a steady vegetarian).
Add the can of roasted tomatoes (not drained).
Then your rinsed canned or fresh kidney beans.
Finish with your fresh or frozen corn.
And a sprinkle of salt and pepper to taste.
Stir everything together, then put the lid on and cook on high for 4 hours or low for 8.
Serve your Slow Cooker Vegetarian Chili with some of your favorite toppings, and enjoy!
Easy Substitutions
- Switch the beans. Use white beans, black beans, navy beans, pinto beans, or a mixture of your favorites!
- Change out the squash. Use sweet potatoes, yams, or red potatoes in place of the butternut squash.
- Reduce the spice. Not a spicy fan? You can reduce the amount of chili peppers you use, make sure you deseed them (where the heat comes from), or omit them entirely.
Frequently Asked Questions
How do you make Vegetarian Chili in the Instant Pot?
Place all of your ingredients in your Instant Pot, close and seal the lid, then set to cook on high pressure for 15 minutes. Quick release or naturally release your pressure, serve with your favorite toppings and enjoy!
Can you freeze Vegetarian Chili?
Yes! This is a great make ahead meal that you can freeze and then thaw when you need an easy meal and you don’t have time to cook. Put it in freezer safe resealable bags and it’ll last 3 months in a regular freezer, 6 months in a deep freezer.
How do I store leftover Vegetarian Chili?
Kept in an airtight container, it’ll be good for 4 days in the fridge. However, like I mentioned above, you can freeze it!
More Vegetarian Dishes
Did you try this chilli? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Even if you’re not a vegetarian, it’s good for you and the planet to make a meatless meal now and again, and this Slow Cooker Vegetarian Chili will make it so you don’t miss meat at all.
Your spoon is waiting.
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.
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Place all ingredients in your slow cooker and heat on High for 4 hours or Low for 8 hours.
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Garnish with scallions, Greek yogurt, cilantro or crushed tortilla chips.
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.
calories: 250caloriesCarbohydrates: 53.2gprotein: 11.9gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.6gSodium: 912mgfiber: 11gSugar: 14.4g