Slow-Cooker Vegan Chili
This cozy vegan chili is perfect for busy families who want a hearty, warming meal without all the fuss. The best part? You just dump everything in your slow cooker and let it work its magic while you go about your day!
Recipe Details
Timing & Servings: Prep Time: 25 minutes, Additional Time: 4 hours, Total Time: 4 hours 25 minutes, Serves: 6 people, Yield: 9 cups.
Nutrition Profile: Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Soy-Free, High-Fiber, Vegan, Vegetarian, Egg-Free, Low-Calorie.
Nutrition Facts (per serving): 314 Calories, 12g Fat, 46g Carbs, 11g Protein.
Ingredients You’ll Need
Butternut squash: You’ll need 4 cups of 1/2-inch diced pieces, which is about 1 small squash. This adds such a lovely sweetness and makes the chili extra hearty!
Onion: One large onion chopped up gives you that perfect flavor base. Yellow or white onions both work great here.
Red bell pepper: One medium pepper diced up adds beautiful color and a sweet crunch to every bite.
Garlic: 4 cloves minced will give you that amazing aromatic flavor we all love in chili.
No-chicken broth: 2 cups of low-sodium broth keeps everything moist and adds great depth of flavor.
Black beans: One 15-ounce can, rinsed and drained. These add protein and that classic chili texture.
Pinto beans: Another 15-ounce can, rinsed and drained. The combo of both beans makes this chili so satisfying!
Diced tomatoes: One 15-ounce can of no-salt-added petite-diced tomatoes brings that perfect tangy base.
Chili powder: 2 tablespoons give you that warm, earthy chili flavor we’re after.
Ground cumin: 2 tablespoons add that smoky, warm spice that makes chili taste like chili!
Smoked paprika: 2 teaspoons bring a lovely smoky flavor that’s absolutely delicious.
Salt: 3/4 teaspoon helps bring all those flavors together perfectly.
Avocados: 2 medium avocados sliced up for serving. These add such a creamy, cool contrast!
Fresh cilantro: Chopped up for garnish. This adds a fresh, bright finish to each bowl.
How to Make Slow-Cooker Vegan Chili
Step 1: Add the diced butternut squash, chopped onion, and diced bell pepper to your 6-quart slow cooker. Toss in the minced garlic too.
Step 2: Pour in the no-chicken broth, then add both cans of rinsed beans and the diced tomatoes. Everything should fit nicely in your slow cooker.
Step 3: Sprinkle in the chili powder, cumin, smoked paprika, and salt. Give everything a good stir to mix all those spices around.
Step 4: Cover and cook on High for 4 hours or Low for 8 hours. Your kitchen will smell amazing!
Step 5: When it’s done, use a spoon to mash some of the butternut squash against the side of the slow cooker. This helps thicken up the broth beautifully.
Step 6: Serve in bowls topped with sliced avocado and fresh chopped cilantro. So colorful and delicious!
Easy and Quick Slow-Cooker Vegan Chili Version
Want to make this even easier? You can use pre-cut butternut squash from the store! Many grocery stores sell it already diced in the produce section. You can also use frozen diced onions and bell peppers to save on prep time. Just add an extra 30 minutes to the cooking time if using frozen veggies.
Serving Ideas
This chili is a complete meal all on its own! Serve it with some warm cornbread or crusty sourdough bread for dipping. A simple side salad with crisp lettuce and cherry tomatoes makes it feel like a restaurant meal at home.
Storage
Store leftover chili in the fridge for up to 4 days in covered containers. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until hot. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
Substitutions
No butternut squash? Sweet potatoes work great too! Can’t find no-chicken broth? Regular vegetable broth is perfect. If you don’t like cilantro, try fresh parsley or green onions instead. You can swap the pinto beans for kidney beans or white beans – whatever you have on hand works!
Pro Tips
- Don’t skip the mashing: Mashing some of the butternut squash really does make the chili thicker and more satisfying.
- Taste and adjust: Add a pinch more salt or chili powder at the end if you want more flavor.
- Make it spicy: Toss in a diced jalapeño with the other veggies for some heat!
- Prep ahead: You can chop all your veggies the night before and store them in the fridge.
FAQs
Can I make this chili on the stovetop instead?
You bet! Just use a large pot and simmer everything together for about 45 minutes to 1 hour, stirring occasionally. The flavors will be just as delicious.
Will this chili be too mild for spice lovers?
The recipe as written is pretty mild and family-friendly. If you love heat, add a diced jalapeño, some cayenne pepper, or hot sauce to taste. You’ve got this!
Can I double this recipe?
Sure! Just make sure you have a large enough slow cooker – you’ll probably need an 8-quart one for a double batch. The cooking time stays the same.
What if I don’t have smoked paprika?
No worries! Regular paprika works fine, or you can just leave it out. The chili will still taste amazing with all those other great spices.
Final Thoughts
I hope you and your family love this cozy chili as much as we do! It’s one of those recipes that makes the whole house smell like home. Let me know how it turns out for you – I always love hearing about your cooking adventures!
