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Home » Recipes » Lunch » Soup + Stew + Chili » Crockpot Veggie Chili

Sep 8, 2016(updated December 19, 2022)

Crockpot Veggie Chili

4.42 from 12 votes
By Dani Spies
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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
4.42 from 12 votes

Crockpot Veggie Chili

Course: DIET, DINNER, LUNCH, slow cooker, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Author: Dani Spies
Prep Time20 minutes mins
Cook Time3 minutes mins
Total Time23 minutes mins
Calories:

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

Instructions

  • 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.
  • Serve with your favorite chili toppings (I like diced onion, avocado, and jalapeos). Enjoy!

Notes

  • 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).

Gluten Free, Recipes, Slow Cooker, Soup + Stew + Chili, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Mary says

    September 9, 2016 at 5:14 pm

    5 stars
    Is your crock pot lead free? Doesn’t look like it

    Reply
    • Dani says

      September 10, 2016 at 2:00 pm

      5 stars
      This is interesting…. I’m not sure, but I just ordered a kit that will help me to test it to find out!!

      Reply
  2. Monica says

    September 19, 2016 at 11:47 pm

    5 stars
    Thanks for sharing this recipe. It was just as hearty and delicious as you described. This recipe is a keeper!

    Reply
    • Dani says

      September 20, 2016 at 9:10 am

      5 stars
      Yay! Anytime… happy to hear you enjoyed it!!

      Reply
  3. Dawn says

    January 28, 2017 at 6:43 pm

    5 stars
    O M G! This may be my favorite c&d recipe so far! This is so amazing! Of course, I am a huge squash fan though! Thank you yet again for all of your posts! You are a life saver!

    Reply
    • Dani says

      January 30, 2017 at 9:06 am

      5 stars
      So glad you are enjoying the recipes Dawn!!

      Reply

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Hi, I’m Dani.

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