What’s good about this vegan chili? It’s a simple slow-cooker chili loaded with veggies like butternut squash and sweet bell pepper. But that’s not the best part! What I really love about this vegan chili recipe is the addition of quinoa. Instead of beans, I opted for quinoa to give a hearty texture and a hit of protein.
Slow Cooker Vegan Chili Recipe with Squash and Quinoa
1 medium onion, chopped
1 medium yellow or red bell pepper, coarsely chopped
1 jalapeno or serrano chile pepper, seeded and finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 1/2 teaspoons kosher salt or fine sea salt
1 teaspoon ground cumin
Dash cayenne pepper
2 cans (14.5 ounces each) diced tomatoes or fire roasted diced tomatoes
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 cup water
Chopped fresh cilantro
In a 4- to 5-quart slow cooker, combine all chili ingredients. Cover and cook on HIGH heat setting for 4 to 5 hours until the butternut squash is very tender and the tomatoes start to break down. Turn off the heat and uncover the chili to let cool slightly, allowing the chili to thicken.
Serve the chili over quinoa with a sprinkling of fresh cilantro.
Makes 8 servings (about 8 cups chili)
Tip: Plan on 1/2 cup of cooked quinoa per serving of chili. I cook a big pot of quinoa and use it throughout the week to serve with the chili and use it for more recipes like quinoa breakfast bowls.