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–+ servings
2 bowls of vegetarian chili with butternut squash and cauliflower with a bowl of tortilla chips on wooden board with a blue and white towel.
Melissa Altman-Traub MS, RDN, LDN

Vegetarian Chili with Butternut Squash and Cauliflower

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Enjoy simple comfort from wholesome ingredients with this easy slow cooker dish: bursting with flavor from veggies, beans, and spices. Vegan and low in fat with 9 grams of fiber per serving and antioxidants and phytochemicals!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 189
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 teaspoon olive oil
  • ½ cup chopped red onion
  • ½ cup chopped bell pepper
  • 2 teaspoons minced fresh garlic
  • 28 ounces diced tomatoes canned
  • 2 cups cauliflower fresh or frozen, chopped into small pieces
  • 1 medium sweet potato peeled and cubed
  • ½ whole butternut squash seeded, peeled, and cubed
  • 1 cup cannellini beans canned
  • 1 cup dark red kidney beans canned
  • ½ cup pumpkin puree
  • ⅓ cup quinoa raw, rinsed
  • 1 cup vegetable broth
  • 1 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, adjust to your taste)

Equipment

  • Slow cooker
  • Chef's knife
  • paring knife
  • Chopping board

Method
 

  1. Turn the slow cooker on high. Add the olive oil to the bottom of it. Add the red onion, bell pepper, and garlic, and stir.
  2. Next, add all of the remaining ingredients. Place the lid on top of the slow cooker. No peeking! This lowers the temperature and makes the recipes take longer to cook.
  3. In 3 hours, open the lid and check the doneness of the sweet potato and butternut sqiash cubes with the back of a spoon. They should be tender. If not, cook this chili for a little longer until they are tender.
  4. Serve the chili: garnish with sliced green onion, lime, avocado, or cilantro leaves as desired. One sixth of the recipe is a little more than 1 ½ cups.

Nutrition

Calories: 189kcalCarbohydrates: 38gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 123mgPotassium: 766mgFiber: 9gSugar: 7gVitamin A: 9110IUVitamin C: 55mgCalcium: 107mgIron: 4mg

Notes

The nutrition estimate is from Spoonacular, which is based mainly on USDA data.
If you use frozen cauliflower, pull it out from the freezer first or microwave it a little so it can be easily cut.

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