This Slow Cooked Veggie Chili can be made on the stove or in a crockpot and is great recipe to add to your weekend meal prep!
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HELPFUL KITCHEN TOOLS
6-Quart Slow Cooker:
SLOW COOKED VEGGIE CHILI
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, chopped
1-15 oz. can of diced fire roasted tomatoes
1-15 oz. can of chickpeas, drained and rinsed
4 cups butternut squash, peeled, seeded and cut into 1-inch cubes
2 cups low sodium vegetable broth
3 chipotle peppers in adobo
2 tbsp. ground cumin
1 tbsp. chili powder
2 tsp. smoked paprika
2 tsp. curry powder
Salt and pepper to taste
1 cup frozen corn
2 cups stemmed and chopped kale
Place all of the ingredients into a large crockpot (I used a 6 quart crockpot) and con on high for 3-4 hours or on low for 6-8 hours.
Serve with your favorite chili toppings (I like diced onion, avocado, and jalapeños). Enjoy!
Makes about 10 cups.
*If you do not like spicy chili, be sure to remove the seeds from the chipotle peppers before chopping them.
**If you don’t like chickpeas, feel free to sub in any type of bean you prefer (kidney or pinto would be great options).
Nutrients per 2 cups of chili: Calories: 206; Total Fat: 1.6g Saturated Fat: 0.1g; Cholesterol: 0mg; Carbohydrate: 45.7g; Dietary Fiber: 5.2g; Sugars: 7.8g; Protein: 7.1g
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