Slow-Cooker Vegan Chili

Slow-Cooker Vegan Chili

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From: EatingWell.com, April 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 cups ½-inch-diced butternut squash (about 1 small)
  • 1 large onion, chopped
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium no-chicken broth
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed
  • 1 (15 ounce) can no-salt-added petite-diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons smoked paprika
  • ¾ teaspoon salt
  • 2 medium avocados, sliced
  • Chopped fresh cilantro for garnish

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 1½ cups
  • Per serving: 314 calories; 12 g fat(2 g sat); 16 g fiber; 46 g carbohydrates; 11 g protein; 94 mcg folate; 0 cholesterol; 8 g sugars; 0 g added sugars; 12,215 IU vitamin A; 68 mg vitamin C; 160 mg calcium; 5 mg iron; 454 mg sodium; 1,103 mg potassium
  • Nutrition Bonus: Vitamin A (244% daily value), Vitamin C (113% dv), Iron (28% dv), Folate (24% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 fat, 2 starch, 1½ vegetable, 1 lean protein

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