Description
A hearty and flavorful vegetarian chili made effortlessly in a slow cooker, featuring a medley of fresh vegetables, beans, and a blend of smoky chili spices. Perfect for a comforting meal any day of the week.
Ingredients
Scale
Vegetables
- 1 small yellow sweet onion diced
- 1 green bell pepper seeded and diced
- 1 jalapeno pepper seeded and diced
- 1 zucchini squash quartered and diced
- 12 oz frozen butternut squash
Beans & Tomatoes
- 15 oz canned northern beans drained and rinsed
- 14.5 oz fire-roasted diced tomatoes
- 14.5 oz crushed tomatoes
Broth & Seasonings
- 1 cup vegetable broth
- 2 teaspoons jarred minced garlic
- 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 diced vegetables, beans, tomatoes, vegetable broth, minced garlic, and all spices to the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook: Set the slow cooker to high and cook the chili for 3 hours or, if preferred, set to low and cook for 6 hours, allowing the flavors to meld and vegetables to soften perfectly.
Notes
- You can swap regular chili powder for ancho and chipotle chili powders for a deeper, smoky flavor.
- For quicker meal prep, chop the vegetables ahead of time and store them in the refrigerator for up to one day.
- Store any leftover chili in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly either in the microwave or on the stove before serving.
