Chef Meg's Slow Cooker Vegetarian Chili

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By: , SparkPeople Blogger
12/21/2011 10:00 AM   :  11 comments   :  6,858 Views

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.
Minutes to Prepare: 20
Minutes to Cook: 360
Number of Servings: 8
 
Nutritional Info
  • Serving Per Recipe: 8
  • Amount Per Serving: 1 cup
  • Calories: 263.4
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 472.9 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 18.6 g
  • Protein: 12.9 g

Ingredients


2 teaspoons canola oil
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, chopped
1 bell pepper, diced
2 tablespoons dark chili powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1 (29-ounce) can crushed tomatoes
3 (15.5 oz) cans red kidney or black beans, rinsed and drained
12 ounces butternut squash, peeled and diced (about 3 cups)
1 cup vegetable stock
 

Directions


NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step.
--
Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.

Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.


Get the full recipe here:
Chef Meg's Slow Cooker Vegetarian Chili
 
Serving Size: Makes 8 one-cup servings.
 
 
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Comments

  • CAMPILATES
    11
    Purchased all the ingredients for this chili, spent a good deal of time chopping, dicing, sautéing and cooking. Was very excited for the finished product; however, was disappointed. Flavor is okay (needed salt), but consistency is not what I expected. Was way too thick for my liking. - 1/6/2014   8:50:06 PM
  • HAPPYCOOKER1
    10
    Just finished making the soup and is it ever delicious! Only thing I omitted was the oil - steam fried it using organic low sodium vegetable broth. It is definitely a do again. Have Chef Meg's marvelous book but this recipe wasn't in there. - 9/7/2013   6:18:12 PM
  • 9
    I am with you I like sweet poataoes in everything too but they do not hold up as well as squash does for me. But I still do not mind missing the lumps of butternut. Too hot for my mouth but reduced spices and tasted good still a bit hot though. - 12/22/2011   10:40:16 PM
  • 8
    When I read the recipe this morning before leaving for town it looked like one that I would really like to try. I love my chili thick and flavorful. I noted that the only ingredient I didn't have on hand was the butternut squash. At the grocery I happened to find a "pie" pumpkin on the markdown shelf.....so that is what I'm going with. I'm going to try the recipe with pumpkin subbed for the squash. They seem to be very similar...my guess is that the pumpkin is probably less calories than the squash...but not enough to quibble over. - 12/22/2011   8:27:20 PM
  • DAVIDLAFEL
    7
    sounds like tonights dinner. - 12/22/2011   1:44:46 PM
  • 6
    Sounds like a great recipe, so I sent it to my Spark Favorites. The one thing that always distresses me with these recipes, though, is the small serving size. One cup is really not very much. - 12/22/2011   10:09:12 AM
  • 5
    May try this but I am looking at the carbs.......ohhhh.over what I should have at one meal for sure. Well guess I could have less than a serving, huh?? - 12/22/2011   8:49:42 AM
  • 4
    MSBOOTCAMP, this is in a CROCKPOT (Slow Cooker), so you can leave it for the day and go do something else. LOL - 12/21/2011   2:01:45 PM
  • 3
    6 hours to cook?!?! Will fix it on a weekend. - 12/21/2011   1:19:10 PM
  • 2
    That sounds sooo good. Will save this for another time! - 12/21/2011   12:26:27 PM
  • 1
    I'll try this for sure. Might also be good with sweet potato instead of squash (I like sweet potatoes in everything). - 12/21/2011   11:19:48 AM

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