Crock Pot Vegan Chili

5 from 4 votes

This hearty black bean butternut squash Crock Pot Vegan Chili is made in the slow cooker so it's the perfect meal for any night of the week. Make a big batch and enjoy it for game day or any other party too! Super flavorful with a bit of spicy heat - it's become my new favorite chili recipe!

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner, Entrées, Soups, Stews, and Chilis

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 205kcal

Author: Jenn Sebestyen

Equipment

Slow cooker

Ingredients

2 cups canned black beans drained and rinsed
2 cups peeled, seeded and cubed butternut squash
2 garlic cloves minced
1 green pepper seeded and diced
2 cans (14.5 oz) fire roasted diced tomatoes w/ green chiles
2 cups low sodium vegetable stock
2 teaspoons chili powder
1 ½ teaspoons smoked paprika
1 teaspoon cumin
½ teaspoon salt or to taste
1 cup frozen organic corn

Topping Suggestions (optional):

Chopped avocado
Diced red onion
Diced green onion
Vegan sour cream
Crushed tortilla chips
Drizzle of Creamy Cumin Ranch
Shredded dairy free cheese
Chopped cilantro

Instructions

Place all ingredients, except the corn, into a slow cooker and cook on high for 3 to 4 hours or low for 5 to 6 hours.
Add the corn and cook for another 10 minutes to heat through.
Serve with the toppings of your choice.

Notes

~ Start with canned or pre-cooked beans. Do not use dried beans.

~ If using canned beans, drain and rinse the beans.

~ Dice the butternut squash into even bite-size chunks.

~ If you can't find canned fire-roasted tomatoes with chiles, use a can of fired roasted tomatoes and a 4 ounce can of diced green chiles.

~ If you don't like spicy chili, use regular diced tomatoes, not fire-roasted, and leave out the green chiles.

~ We like green bell peppers in this chili, but you can use any color of sweet bell pepper, like red, yellow or orange.

~ Customize individual bowls with the toppings of your choice!

~ The flavors get better the longer it sits. Leftovers are amazing, so make a big batch and eat it all week!

~ This Crock Pot Vegan Chili is dairy free, gluten free, nut free and oil free!

Storage/Freezing

Let the chili cool completely before storing any leftovers in an air-tight container in the fridge for 4 to 5 days.

You can also freeze this crock pot vegan chili in a freezer-safe container or zip-top plastic bag for up to 3 months.

Nutrition facts calculated without toppings.

Nutrition