Grab your crock pot for this hearty and easy vegan chili, which is chock-full of great-tasting and good-for-you ingredients, including pinto and black beans, red pepper, tomatoes and butternut squash. Once a little chopping is done, all you have to do is dump the ingredients in the slow cooker, making this colorful veggie chili the perfect weeknight dinner. A garnish of fresh avocado and chopped cilantro is a nice touch.

Carolyn Casner
Source:, April 2019


Recipe Summary

25 mins
4 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Combine squash, onion, bell pepper, garlic, broth, black beans, pinto beans, tomatoes, chili powder, cumin, paprika and salt in a 6-quart slow cooker. Cook for 4 hours on High or 8 hours on Low. Mash some of the squash to thicken the broth. Serve topped with avocado and garnish with cilantro, if desired.



Equipment: 6-qt. slow cooker

Nutrition Facts

314 calories; protein 10.8g 22% DV; carbohydrates 45.8g 15% DV; exchange other carbs 3; dietary fiber 15.6g 62% DV; sugars 8g; fat 11.8g 18% DV; saturated fat 1.5g 8% DV; vitamin a iu 12215.2IU 244% DV; vitamin c 68.3mg 114% DV; folate 94.2mcg 24% DV; calcium 160.4mg 16% DV; iron 4.6mg 25% DV; magnesium 111.5mg 40% DV; potassium 1102.7mg 31% DV; sodium 454.1mg 18% DV; thiamin 0.2mg 18% DV.