Crockpot Veggie Chili

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Even though it’s going to hit 91 degrees here in New Jersey today, I’ve still got ‘fall-fever’.

The kids are back in school, soccer starts on Saturday, my grocery store is brimming with apples, pears, and winter squash, AND I just can’t stop thinking about pumpkins.

But with the fall comes busy schedules, which is why I like to pull out my slow cooker this time of the year.  It’s an easy and guaranteed way to ensure that my family has a healthy (and delicious) dinner, even on the busiest of days.

For this recipe all you do is load up your crockpot with the ingredients (I recommend at least a 6-quart slow cooker, I use this one), set it, and forget it!!

When you walk in your house at the end of the day, you will be greeted by a kitchen that embraces you with a warm and delicious aroma.  Then all you have to do is pull out your favorite chili topping and enjoy.

Oh!  And I promise, the chili is hearty and satisfying enough to satisfy both vegans and meat-eaters alike.

Print Recipe

Crockpot Veggie Chili

Yield: about 10 cups

Prep Time:20 minutes

Cook Time:3-8 hours

Total Time:3-8 hours + 20 minutes

Ingredients:

• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, chopped
• 1-15 oz. can of diced fire roasted tomatoes
• 1-15 oz. can of chickpeas, drained and rinsed
• 4 cups butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 cups low sodium vegetable broth
• 3 chipotle peppers in adobo
• 2 tbsp. ground cumin
• 1 tbsp. chili powder
• 2 tsp. smoked paprika
• 2 tsp. curry powder
• Salt and pepper to taste
• 1 cup frozen corn
• 2 cups stemmed and chopped kale

Directions:

1. Place all of the ingredients into a large crockpot (I used a 6 quart crockpot) and con on high for 3-4 hours or on low for 6-8 hours.
2. Serve with your favorite chili toppings (I like diced onion, avocado, and jalapeños). Enjoy!

• If you do not like spicy chili, be sure to remove the seeds from the chipotle peppers before chopping them.

• If you don’t like chickpeas, feel free to sub in any type of bean you prefer (kidney or pinto would be great options).

Nutrients per 2 cups of chili: Calories: 206; Total Fat: 1.6g Saturated Fat: 0.1g; Cholesterol: 0mg; Carbohydrate: 45.7g; Dietary Fiber: 5.2g; Sugars: 7.8g; Protein: 7.1g