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
Ingredients2 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 DirectionsNOTE: 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. Want more healthy recipes from me and fellow SparkPeople members? Be sure to subscribe to SparkPeople's Recipe of the Day email. Click here to sign up! Did you know SparkRecipes is now on Facebook? Click here to "Like" us! Like this recipe? Then you'll love "The SparkPeople Cookbook: Love Your Food, Lose the Weight." What is your favorite chili recipe? Do you like it thin or thick? |
Popular EntriesMore From SparkPeople
|
.png)
.jpg)
