Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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: EatingWell.com, 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

1 1/2 cups
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.

2 fat, 2 starch, 1 1/2 vegetable, 1 lean protein