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. Source:, April 2019

Carolyn Casner


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; 11.8 g total fat; 1.5 g saturated fat; 454 mg sodium. 1103 mg potassium; 45.8 g carbohydrates; 15.6 g fiber; 8 g sugar; 10.8 g protein; 12215 IU vitamin a iu; 68 mg vitamin c; 94 mcg folate; 160 mg calcium; 5 mg iron; 112 mg magnesium;