Smoky Slow Cooker Vegetarian Chili
Does everyone in the family prefer a different heat level in their chili? With this recipe, the solution is easy. Just leave out the hot sauce and let each person add it at the table.
- 1 large yellow onion, diced
- 1 large sweet potato, peeled and diced
- 3 cups peeled and cubed butternut squash (about a 2 1/2 pound-squash)
- 28-ounce can crushed tomatoes
- 3 cups vegetable broth
- 1/2 cup red wine
- 15-ounce can kidney beans, drained
- 15-ounce can great northern or other white beans, drained
- 8-ounce bag frozen bell pepper strips
- 6-ounce can tomato paste
- 6 cloves garlic, minced
- Juice of 1 lime
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and ground black pepper
- Hot sauce, to taste
- Sour cream, to serve
- Chopped fresh cilantro, to serve
- Tortilla chips, lightly crushed
Preparation time 15mins
Cooking time 480mins
Adapted from hosted2.ap.org
In a 6-quart slow cooker, combine all ingredients except the salt and pepper, hot sauce, sour cream, cilantro and tortilla chips. Stir well, then cover and turn on the cooker. Let cook for on high for 4 to 6 hours or on low for 6 to 8 hours. The chili can be served any time after the squash and sweet potato are tender.
When ready to serve, taste, then season with salt, pepper and hot sauce. Alternatively, leave out the hot sauce and offer it at the table for each diner to adjust heat as desired. Serve topped with sour cream, cilantro and crushed tortilla chips.
Nutrition information per serving: 250 calories; 60 calories from fat (24 percent of total calories); 6 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 40 g carbohydrate; 9 g fiber; 8 g sugar; 9 g protein; 670 mg sodium.