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Slow Cooker Veggie Chili


Calories 107
Carbohydrates 20.0 g
Dietary fiber 2.0 g
Cholesterol 0 mg
Fat 1.8 g
Saturated fat 0.3 g
Sodium 147 mg
Protein 6 g

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Slow Cooker Veggie Chili 0 Picture


  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 medium red or sweet onion, diced
  • 2 jalapeños, seeded, stemmed, diced
  • 1 large yellow bell pepper, seeded, cored, diced
  • 1 medium green or red bell pepper, seeded, cored, diced
  • 2 medium carrots, sliced into coins
  • 2 cups butternut or banana squash, diced
  • 1 medium sweet potato, peeled, diced
  • 2 cups gluten-free broth
  • 28 ounces fire roasted tomatoes
  • 15 ounces cooked pinto, black or white beans, rinsed, drained
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon curry powder, or to taste
  • sea salt and fresh ground black pepper, to taste
  • lime juice, to taste
  • hot red pepper flakes, if desired, for more heat
  • fresh lime wedges to brighten the flavor
  • fresh chopped cilantro or parsley
  • a dab of sour cream or Greek yogurt


Servings 20


Step 1

1. Pour the olive oil into a slow cooker. Add the garlic and onion and stir to coat. Add in the remaining ingredients through pepper flakes. Break apart the tomatoes a bit. Cook on low or high 6-7 or 3-4 hours.

2. Garnish with lime, cilantro or parsley and sour cream or yogurt.

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