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Slow Cooker Vegan Chili Recipe with Quinoa

Slow Cooker Vegan ChiliWhat’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 Vegetarian Chili
Slow Cooker Vegan Chili Recipe with Squash and Quinoa
Chili:
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

Serve with:
Cooked quinoa
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.Slow Cooker Vegetarian Chili with Quinoa

Slow Cooker Vegetarian Chili with Butternut Squash Recipe

Slow Cooker Vegan Chili

Are you obsessed with your slow cooker? I’ll admit that I was never very interested in slow cooker recipes because I enjoy cooking on the stovetop. I take pleasure in watching dishes transform and take every opportunity to tinker with ingredients when I’m actively cooking. But you know what…there’s not always time for that! I’ve started to see the beauty of the slow cooker. It’s a simple, hands-off way to cook that produces great results for some of my favorite vegetarian dishes like chili and soups. It’s about time I take advantage of the slow cooker.

An easy slow cooker recipe I’ve been making is vegan chili with butternut squash. To flavor the chili, I used pure ancho chili powder. If you prefer, you could substitute your favorite basic chili powder blend.

Slow-Cooker Vegetarian Chili with Butternut Squash Recipe
Chili:
1 medium onion, chopped
1 medium green or red bell pepper, coarsely chopped
4 garlic cloves, finely chopped
2 tablespoons ancho chili powder
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 cup water
Garnishes:
Avocado slices, chopped green onions, tortilla chips

In a 4 1/2- to 6-quart slow cooker, combine all chili ingredients.

Cover and cook on high for 4 to 5 hours until the butternut squash is tender.

Serve the chili with desired garnishes such as avocado, green onion and tortilla chips.

Makes 8 servings
Slow Cooker Vegan Chili