Name: Crockpot Veggie Chili
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
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

Scroll down to watch the video.

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 mins

Cook Time3 mins

Total Time23 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).