Slow Cooker Vegan Chili + a Giveaway Winner

First of all, Happy St. Patrick’s Day and Selection Sunday! Is anyone else counting down the hours to 6/5 p.m. CT for the bracket announcements? Go Cyclones!

Congratulations to all teams in the mix for the championship, and congrats to Alex, who was selected by to be the winner of the Applebee’s gift card giveaway! Alex, I’ll be in touch shortly with your prize.

Don’t worry, the rest of you won’t be going home hungry because I have a delicious, healthy recipe that will please nearly any palate. It’s vegan, yet it’s hearty enough to satisfy meat-and-potatoes fans. Despite including just vegetables and legumes, it’s comfort food at its finest. And this slow cooker meal (read: set it and forget it) is great game day grub—just in time for March Madness!

I scooped up this chili with some Garden of Eatin’ Baked Yellow Tortilla Chips during a Super Bowl party (yes, I’ve been saving this until my blog was back!) and it was a hit. The kidney beans add some hunger-busting protein and the butternut squash lends nice color and texture. I’d never tried tomato juice in chili before, but it worked out wonderfully, especially since the liquid really cooks down over the 8-hour warming period.


Slow Cooker Vegan Chili (lightly adapted from Southern Living)
Serves 6

  • 2 tablespoons vegetable stock
  • 1/2 cup diced carrots
  • 1/2 medium white onion, diced
  • 1 8-ounce container mushrooms
  • 1 1/2 cups butternut squash, diced
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon basil
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes
  • 6 ounces tomato juice, like V8
  • 1 can kidney beans
  1. Warm a large skillet over medium-high heat. Add vegetable stock to pan and saute carrots, onion, squash, mushrooms and squash until vegetables are beginning to get tender, about 10 minutes.
  2. Sprinkle in chili powder, basil and black pepper, stir and allow to cook for another five minutes.
  3. Pour tomatoes, tomato juice and kidney beans into the bottom of a small slow cooker (this 1 1/2-quart version is what I used). Add sauteed vegetable mixture and stir until evenly mixed.
  4. Turn heat on low, cover and cook for about eight hours.

As you can see, this whole foods recipe is low in calories and fat, and high in fiber, vitamin A and potassium (each serving has almost as much as two bananas).


Still hungry?

What is your favorite game day food? And which teams are you rooting for to make it to the Final Four?

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  1. Ooo, I’m so pumped! Thanks for hosting this giveaway :). This chili looks yummy, too!

    • My pleasure, Alex! Thanks for entering—and for the kind words about the chili. Let me know what you think if you try it out!

  2. Thanks for the shout out, lovely lady! Congrats to Alex, too. This chili looks incredible – perfect for a game day! Unfortunately my Cats have eluded the tournament yet again. They just fired their coach but I’m not sure he deserved it, to be honest. Oh well – best of luck to your Cyclones!!

    • My pleasure, Jenn—congrats again on five amazing years! 2014 will definitely be Northwestern’s year. I can feel it!

      Thanks for the kind words about the chili and ISU. :)

  3. I work full time and have two kids so I LOVE crockpot recipes….tried this today and it was so good! Enough for lunch leftovers tomorrow too. I never know what to do with butternut squash and I really liked it in this.

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