Slow-Cooker Vegan Chili

Grab your slow cooker 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. After chopping the vegetables, all the ingredients are added to the slow cooker, making this colorful veggie chili a perfect no-fuss weeknight dinner. Top with ripe avocado and chopped fresh cilantro.

Prep/Cook Time: 4 Hours 25 Minutes, Servings: 6

Ingredients

• 4 cups ½-inch-diced butternut squash (about 1 small)
• 1 large onion, chopped
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 2 cups low-sodium no-chicken broth
• 1 15-ounce can no-salt-added black beans, rinsed
• 1 15-ounce can no-salt-added pinto beans, rinsed
• 1 15-ounce can no-salt-added petite-diced tomatoes
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons smoked paprika
• ¾ teaspoon salt
• 2 medium avocados, sliced
• Chopped fresh cilantro for garnish

Directions

1. 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.

Nutritional Information

Per Serving: 314 Calories, Total Fat: 12 g, Saturated Fat: 2 g, Carbohydrates: 46 g, Fiber: 16 g, Total Sugars: 8 g, Protein: 11 g, Sodium: 454 mg, Potassium: 1103 mg, Iron: 5 mg, Folate: 94 mcg, Calcium: 160 mg, Vitamin A: 12215 IU, Vitamin C: 68 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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