Vegetarian Chili (Dutch Oven or Slow Cooker)

8 servings
1 hr 20 min

This Vegetarain Chili is an easy to make, comfort food dish. Fresh vegetables combine with pantry staples and warm spices for an easy one pot recipe the whole family will love. It's perfect for meal prep and a great addition to your game day food.

This Dutch oven chili has all the flavor and texture of a traditional beef chili, just without the meat. BUT, it's a chili that even meat eaters love. It's full of the same warm spices as Slow Cooked Chili and One Pot Chorizo and Bean Chili.

Whether you prepare Vegetarian Chili with Lentils and Butternut Squash on the stove top or in the slow cooker, you'll love how thick and hearty it is. When you're craving something cozy for dinner, this homemade chili will satisfy that craving.


FAQs:

How to store and reheat vegetarian chili?Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply microwave in a safe bowl, or heat up slowly in a sauce pan on the stove.

Can I freeze this chili?Absolutely. Simply freeze into single serving portions in airtight containers for up to four months. Allow to thaw overnight, then heat in the microwave or on the stovetop.


Ingredients in Homemade Vegetarian Chili:

Butternut squash: It is high in vitamin A and has good amounts of vitamin C and Potassium.

Onion, bell pepper, and garlic: Adds great flavor in addition to containing prebiotic fibers that feed the beneficial bacteria in your gut. Red and yellow onions have more nutrients than white. Bell peppers and garlic are also a good source of antioxidants.

Vegetable stock: Use homemade if you have it on hand, or buy from the store. I like to use a low-sodium version.

Red and green lentils: Lentils are rich in fiber, follate, and potassium.

Diced tomatoes: I like to use fire roasted.

Kidney beans: They add additional texture, fiber, and protein to the chili.

Spices: Chili powder, cumin, cacao powder, smoked paprika, and chipotle powder add a ton of flavor.


How to Make Vegetarian Chili from Scratch:

Begin by prepping the butternut squash (or buy the squash already cubed in the fresh produce section of your market). Slice the ends off of the butternut squash, then stand upright on a cutting board. Use a vegetable peeler to remove the hard, outer skin. Slice the squash in half lengthwise, and use a spoon to remove the seeds and strands. Slice the squash and cut into approximately half-inch cubes.

Cut the top and bottom off the squash.
Peel the skin off, and scoop out the seeds.
Cut into chunks.

Stove Top Method:

  • Place a large Dutch oven on a medium heat burner, and drizzle with about a tablespoon of extra virgin olive oil. Once heated, add the butternut squash, and cook for about 10 minutes, stirring occasionally.
  • While the squash is cooking, dice the onion and red pepper, and mince the garlic.
  • Add the peppers and onions to the Dutch oven, and stir to combine. Cook for about five more minutes, stirring frequently. Add the minced garlic and jalapenos, and cook a few more minutes. Stir in the seasonings and cook about two more minutes, stirring all the ingredients.
  • Once the veggies have softened somewhat, and add a hefty splash of vegetable stock to the Dutch oven, and scrape any browned bits from the bottom. Add the remaining stock, red and green lentils, and cacao powder. (Reserve the kidney beans and diced tomatoes for later in the cooking process.) Stir all the ingredients to combine well. Bring the chili to a simmer then replace the lid, turn the burner to low, and continue to simmer about an hour, until the green lentils and butternut squash are tender.
  • Drain and rinse the kidney beans, then add to the chili. Add the diced tomatoes at this point, as well. Stir all the ingredients to fully combine, replace the lid, and continue to cook for about 30 minutes.
Cook the butternut squash about 10 minutes.
Add diced onion and bell pepper, and cook about 5 more minutes.
Cook the minced garlic and jalapenos for a few minutes.
Then, add the seasonings, cook for a few minutes, stirring constantly.
Pour in the vegetable broth and lentils, bring to a simmer, then turn to low and cover.
Once the lentils are soft, add the diced tomatoes and kidney beans.
Continue to simmer for about an hour.

Slow Cooker Instructions:

  • Set a large skillet over a medium heat burner, and drizzle with about a tablespoon of extra virgin olive oil. Once heated, add the butternut squash, and cook for about 10 minutes, stirring occasionally.
  • While the squash is cooking, dice the onion and red pepper, and mince the garlic. Add the bell pepper and onion to the skillet, and stir to combine. Cook for about five more minutes, stirring frequently. Add the minced garlic and jalapeno, and cook a few more minutes until garlic is fragrant. Stir in the seasonings, to lightly toast the spices. Add a hefty splash of vegetable stock, and use your spoon or spatula to scrape any bits that stuck to the skillet.
  • While the butternut squash is cooking, turn the slow cooker to low, and add the vegetable stock, red and green lentils, and cacao powder. (Reserve the kidney beans and diced tomatoes for later in the cooking process.) Carefully add the cooked vegetables from the skillet. Stir all ingredients to combine well, then replace the lid and allow to cook for about six hours, until the green lentils and butternut squash are tender.
  • Drain and rinse the kidney beans, then add to the chili. Add the diced tomatoes at this point, as well. Stir all the ingredients to fully combine, replace the lid, and continue to cook for one hour.


Recipe Tip:

  • Make sure to add the diced tomatoes at the end of the cooking process so that the acid doesn't affect how the lentils soften.

Delicious ways to serve Vegetarian Chili:

  • Top with your favorite shredded cheese.
  • Add a drizzle of Avocado Crema or sour cream.
  • Serve with cornbread on the side.
  • Top a baked potato or sweet potato.


More Vegetarian Soups:

  • Creamy Carrot Pumpkin Soup
  • Roasted Broccoli and Cauliflower Soup
  • Vegetarian Lentil Farro Stew
  • Roasted Buternut Squash Soup
  • Vegetable Minestrone Soup
  • Vegetable Sorghum Soup
  • Creamy Celeriac Soup
  • Vegetarian Tortilla Soup
  • Vegetable Miso Noodle Soup
  • Vegetable Gnocchi Soup
  • Creamy Broccoli Potato Soup

Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.


Ingredient Substitutions:

  • Buternut squash: Try sweet potato, hubbard squash, acorn squash, sugar pumpkin, or carrots.
  • Kidney beans: Although pinto beans are traditional in chili, any variety of beans you like can be used.
  • Chipotle powder: Cayenne pepper can also be used, but it won't have the same smoky flavor as the chipotle powder.
  • Cacao powder: A high quality cocoa powder works also.


Recipe Notes:

  • This Vegetarian Chili recipe was orginally published February 26, 2019. It has been updated with additional notes, tips, and new photographs.
  • I learned through trial and error (and research) that the acid in the tomatoes makes it difficult for the green lentils to soften. This is why it is important to add the tomatoes with the kidney beans in the last hour of cooking.
  • The red lentils will disintegrate and help thicken the chili, while the green lentils will hold their shape and add texture.
  • Leftover chili does freeze well if you’re planning on using this recipe for meal prep.
  • Cuisinart's slow cooker allows you to slow cook, roast, steam, and brown or sauté all in one appliance.
  • A Dutch oven is perfect for simmering soups and stews.


Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?



Vegetarian Chili (Dutch Oven or Slow Cooker)
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 4 cups butternut squash (about 1 medium squash) (608 grams)
  • ½ cup red onion, diced (72 grams)
  • 1 cup red bell pepper, diced (about 1 large pepper) (130 grams)
  • 5 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 8 cups vegetable stock (2 litres)
  • 2 cups red lentils (404 grams)
  • 1 cup green lentils (203 grams)
  • 2 tablespoons pickled jalapeños, diced
  • 4 tablespoons chili powder
  • 1 ½ tablespoons cumin
  • 1 tablespoon cacao powder
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons chipotle powder
  • 1 teaspoon pink Himalayan salt
  • 2 cans diced tomatoes (14.5 ounces each) (439 grams each)
  • 2 cans red kidney beans, drained and rinsed (14.5 ounces each) (411 grams each)
Instructions

Begin by prepping the butternut squash (or buy the squash already cubed in the fresh produce section of your market). Slice the ends off of the butternut squash, then stand upright on a cutting board. Use a vegetable peeler to remove the hard, outer skin. Slice the squash in half lengthwise, and use a spoon to remove the seeds and strands. Slice the squash and cut into approximately half-inch cubes.
Stove Top Method:
Place a large Dutch oven on a medium heat burner, and drizzle with about a tablespoon of extra virgin olive oil. Once heated, add the butternut squash, and cook for about 10 minutes, stirring occasionally.
While the squash is cooking, dice the onion and red pepper, and mince the garlic. Add the peppers and onion to the skillet, and stir to combine. Cook for about five more minutes, stirring frequently. Add the minced garlic, jalapenos, and spices, and cook about two more minutes, stirring all the ingredients.
Once the veggies have softened somewhat, add the vegetable stock, red and green lentils, and cacao powder. (Reserve the kidney beans and diced tomatoes for later in the cooking process.) Stir all ingredients to combine well, then bring to a simmer, and cover the pot. Continue simmering for about an hour, until the green lentils and butternut squash are tender.
Drain and rinse the kidney beans, then add to the chili. Add the diced tomatoes at this point, as well. Stir all the ingredients to fully combine, replace the lid, and continue to cook for about 30 minutes.
The chili is now ready to serve with your favorite toppings.
Slow Cooker Instructions:
Set a large skillet over a medium heat burner, and drizzle with about a tablespoon of extra virgin olive oil. Once heated, add the butternut squash, and cook for about 10 minutes, stirring occasionally.
While the squash is cooking, dice the onion and red pepper, and mince the garlic. Add the peppers and onion to the skillet, and stir to combine. Cook for about five more minutes, stirring frequently. Add the minced garlic, jalapenos, and seasonings, and cook about two more minutes, stirring all the ingredients.
While the veggies are cooking, turn the slow cooker to low, and add the vegetable stock, red and green lentils, and cacao powder. (Reserve the kidney beans and diced tomatoes for later in the cooking process.) Carefully add the cooked vegetables from the skillet. Stir all ingredients to combine well, then replace the lid and allow to cook for six about hours, until the green lentils and butternut squash are tender.
Drain and rinse the kidney beans, then add to the chili. Add the diced tomatoes at this point, as well. Stir all the ingredients to fully combine, replace the lid, and continue to cook for one hour.
The chili is now ready to serve with your favorite toppings.
Note: Slow cooker temperatures vary, so cooking time may vary as well.
Tips
  • I learned through trial and error (and research) that the acid in the tomatoes makes it difficult for the green lentils to soften. This is why it is important to add the tomatoes with the kidney beans in the last hour of cooking.
  • The red lentils will disintegrate and help thicken the chili, while the green lentils will hold their shape and add texture.
  • Leftover chili does freeze well if you’re planning on using this recipe for meal prep.
Inspired Fresh Life
Want more details about this and other recipes? Check out more here!
Go
Comments
Next