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; carbohydrates 45.8g; dietary fiber 15.6g; sugars 8g; fat 11.8g; saturated fat 1.5g; vitamin a iu 12215.2IU; vitamin c 68.3mg; folate 94.2mcg; calcium 160.4mg; iron 4.6mg; magnesium 111.5mg; potassium 1102.7mg; sodium 454.1mg; thiamin 0.2mg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This chili has fantastic taste but its not vegan as it is calls for chicken broth (you could easily substitute vegetable broth). The flavor is hardy and good and definitely represents the flavors of a bowl of chili. I will make this again. It can serves as a base for other meals and you could easily personalize for each meal by adding different meats like shrimp or rotisserie chicken when reheating. Its a keeper! Read More
Rating: 5 stars
Hardy and delicious! We didn t miss the meat at all! Read More