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
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
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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