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4.42 from 12 votes

Crockpot Veggie Chili

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


  • 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


  • 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!



  • 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).