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4.42
from
12
votes
Crockpot Veggie Chili
Prep Time
20
minutes
mins
Cook Time
3
minutes
mins
Total Time
23
minutes
mins
Course:
DIET, DINNER, LUNCH, slow cooker, soup + stew + chili
Cuisine:
American, gluten free, vegan, vegetarian
Calories:
Author:
Dani Spies
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!
Video
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).