Crockpot Veggie Chili
A set and forget winter warming veggie chili where you choose the heat!
Courtesy of Clean and Delicious
Ready in 23 minutes • Makes 4 servings
INGREDIENTS:
- 1 medium onion diced
- 1 bell pepper diced
- 3 cloves garlic chopped
- 1-15 oz. can of diced fire roasted tomatoes
- 1-15 oz. can of chickpeas drained and rinsed
- 4 cups butternut squash peeled, seeded and cut into 1-inch cubes
- 2 cups low sodium vegetable broth
- 3 chipotle peppers in adobo
- 2 tbsp. ground cumin
- 1 tbsp. chili powder
- 2 tsp. smoked paprika
- 2 tsp. curry powder
- Salt and pepper to taste
- 1 cup frozen corn
- 2 cups stemmed and chopped kale
INSTRUCTIONS
- Place all of the ingredients into a large crockpot (I used a 6 quart crockpot) and con on high for 3-4 hours or on low for 6-8 hours.
- Serve with your favorite chili toppings (I like diced onion, avocado, and jalapeos). Enjoy!
Notes
- If you do not like spicy chili, be sure to remove the seeds from the chipotle peppers before chopping them.
If you don’t like chickpeas, feel free to sub in any type of bean you prefer (kidney or pinto would be great options).
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