Slow Cooker Vegetarian Chili

By MaryEllen

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.

Ingredients

• 2 teaspoons canola oil
• 1 large onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 cloves garlic, chopped
• 1 bell pepper, diced
• 2 tablespoons dark chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes
• 1 (29-ounce) can crushed tomatoes
• 3 (15.5 oz) cans red kidney or black beans, rinsed and drained
• 12 ounces butternut squash, peeled and diced (about 3 cups)
• 1 cup vegetable stock
• Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 263.4
• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 472.9 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 18.6 g
• Protein: 12.9 g

Preparation

Step 1

NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step.
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Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.

Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.

Serving Size: Makes 8 one-cup servings.

Omit the broth and cut the spices some. Serve with Greek Yogurt and cheddar cheese and a bag of Doritos.

Very, very good. I toned down the spices a bit. Also skipped the broth. It didn't effect the portion size by much. Added about 2T. Greek Yogurt and an ounce of extra sharp cheddar. Ate with a small bag of Doritos.