Slow Cooker Vegetarian Chili

Author: Canadian Living

This thick, rich, colourful chili is full of flavour. Butternut squash and corn add a touch of sweetness that offsets the mild heat from the chili powder. Serve with crumbled queso fresco (a Mexican cheese), sour cream and fresh cilantro.

  • Portion size 10 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 4 cups cubed peeled butternut squashes
  • 1 can black bean drained and rinsed
  • 1 can chickpea drained and rinsed
  • 1 onion diced
  • 1 sweet red pepper diced
  • 1 (28 oz/796 ml) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup pot barley
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 cup frozen corn kernels
  • 1 tablespoon lime juice

Method

In slow cooker, combine squash, black beans, chickpeas, onion, red pepper, tomatoes, vegetable broth, barley, chili powder, cumin, oregano and salt.

Cover and cook on low until barley and vegetables are tender, about 8 hours.

Stir in corn and lime juice; cook, covered, until heated through, about 15 minutes.

Nutritional facts Per each of 10 servings: about

  • Sodium 502 mg
  • Protein 8 g
  • Calories 187.0
  • Total fat 1 g
  • Potassium 641 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 39 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 80.0
  • Vitamin C 72.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Vegetarian Chili

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