Las Iguanas veggie chilli inspired this slow cooker squash, sweet potato & bean veggie chilli. Slow & easy with lots of flavour for a plant-based dinner.

Slow Cooker Squash, Sweet Potato & Bean Veggie Chilli

My son loves my three-bean chocolate chilli. but he's never ordered chilli in a restaurant before.

So, I was surprised he ordered the veggie chilli nachos when we were eating in Las Iguanas in Oxford at Easter.

Since then, he kept bringing up that chilli and those nachos, so I had to have a go at making it myself.

I had a wee look at what was the Las Iguanas veggie chilli and had a play about with my slow cooker until I came up with the most delicious and unctuous veggie chilli that's full of vegetables and beans.

One happy boy and we love it too.

Plant-based chilli

Chilli is a real winter comfort food for the colder months, with all the delicious spices and it's so versatile too.

It's also naturally gluten-free.

Here are a few ways we like to eat chilli.

1. Wraps - on soft flour tortilla wraps with salad leaves, vegan sour cream and cheddar
2. Rice - with rice, a dollop of sour cream and slices of avocado
3. Nachos - layered on nachos and topped with cheese, popped in the oven until the cheese melts then served with dollops of sour cream, guacamole, salsa
4. Mashed potato - I know, I know, not traditional, but try some chilli with mashed potato and you will see what I mean, it's just like a spiced stew after all
5. Baked potato - piled high on a baked potato and topped with grated vegan cheddar

I bet you have a favourite way to serve it too. If you have a moment, comment below and let me know.

Why use a slow cooker to make chilli?

I usually make chilli in a big cast iron pot on my cooker top, but making chilli in a slow cooker is rather fun.

It's just so nice not to stand at the cooker for ages as you saute different ingredients.

Nope, just dump it in! 

It's so pleasing to add all the ingredients, give it a quick stir, then leave the slow cooker to do all the work

And you end up with a rich and delicious chilli that has cooked overnight or during the day, with no assistance from you.

Like a little bit of kitchen magic.

Low calorie chilli

This gorgeously veggie chilli is full of vegetables and beans, but you don't add oil so it's naturally low calorie.

Great if you are watching your weight or are on a low calorie diet like the 5:2 Diet.

Of course, there will be extra calories depending on what you serve it with.

For a low calorie option serve it with a baked potato or with rice and skip the sour cream and cheese.

Calories

6 servings - 269 calories per serving

7 servings - 231 calories per serving

8 servings - 202 calories per serving

Tips for crockpot vegan chilli

Here are a few tips for making the best veggie chilli in a crockpot or slow cooker.

1. No need to pre-cook anything and don't add oil, it doesn't need it.
2. Cut the ingredients into bite-sized pieces that are a similar size.
3. Be careful not to add too much liquid (water, stock or wine) as the chilli won't thicken and cook down as much as it does in a pot on the cooker top.
• The rule of thumb is a third of the liquid you would usually use, I used less as I wanted this chilli to have a thick, rich sauce.
4. Only open the lid once to give it a good stir and try not to let the water on the underside of the lid (from the steam) drip into the chilli as it will water it down.
5. Don't be tempted to keep opening the lid to check on the chilli as not only will the water pour in from the lid, but it will drop the temperature or the slow cooker each time.

What you need to make slow cooker squash & bean chilli

Here are the simple ingredients you need to make this tasty slow cooker chilli.

• Butternut squash - or other squash
• Sweet potatoes
• Red onion - or white onion
• Garlic
• Kidney beans
• Cannellini beans
• Corn - canned or frozen sweetcorn
• Chopped tomatoes - tinned tomatoes
• Tomato puree - tomato paste
• Vegetable stock cubes
• Ground cumin
• Dried oregano
• Chilli powder - mild or hot to suit your palate
• Cocoa powder
• Salt & black pepper

For the full ingredient list, method, notes and nutritional information, check out the printable recipe card at the bottom of this page (there is a jump to recipe button at the top).

Can you use other beans or pulses?

Kidney beans and cannellini beans are a good size to add texture to this chilli and they hold their shape well, so they are a good place to start.

Try to include one of those and if you don't have both, you could swap the second can for a can of:

• Chickpeas - garbanzo beans
• Green lentils - or brown lentils
• Black beans 
• Pinto beans
• Haricot beans
• Mixed beans

If you soak and cook dried beans, you could use them instead.

Spice it up!

If you like things hot, then you can use hot chilli powder.

Or you could use fresh chillies, just as hot as you like them.

Chop them finely and add to the mixture with the other ingredients.

The original recipe has a mild heat, but a good spice level. The perfect balance of flavours.

Serving suggestions for chilli

Las Iguanas serve their squash, sweet potato & bean chilli as nachos with corn tortilla chips, pico de gallo, jalapenos, tomato salsa, sour cream and guacamole.

I told you how I usually serve it, but here are some more ideas for serving this Las Iguanas inspired veggie chilli.

• Baked potato - pile the chilli on high and top with vegan sour cream or grated vegan cheddar (we like Oatly Creme Fraiche in place of sour cream)
• Rice - brown or white rice
• Nachos - layer tortilla chips with chilli, then top with cheese and melt under the grill (broiler) and top with dollops of sour cream, salsa and guacamole
• Chilli mac - mix chilli with freshly cooked macaroni and top with grated cheddar or vegan smoked cheese
• Quesadillas - spread some chilli topped with grated vegan cheddar in between two large flour tortillas and dry fry in a pan, flipping so both sides are golden and a little crisp, then cut into triangles
• Hot dog - top a hot dog with chilli and cheese
• Burger - top a burger in a bun with chilli and cheese
• Mashed potato - serve with mashed potato like a savoury mince or stew
• Potato wedges - top potato wedges with chilli, then vegan mozzarella and bake

I'm sure you will have some good ideas too! 

So, why not add it to your weekly meal prep plan?

It's the perfect hearty meal for the cold weather coming our way soon and the slow cooker makes it so easy.

Top that chilli!

No matter which way you serve your butternut squash chilli, there are lots of tasty toppings you can pile up on it for an extra pop of colour and flavour.

Here are some ideas for chilli toppings.

• Slices of avocado
• Guacamole
• Red onion slices
• Quick pickled red onions
• Finely sliced spring onions - green onions or scallions
• Quick pickled red cabbage
• Jalapenos
• Grated cheddar,  smoked cheese or crumbled feta - vegetarian or vegan depending on your diet
• Diced fresh tomatoes
• Pico de gallo
• Salsa - try this classic homemade salsa
• Sour cream - vegetarian or vegan creme fraiche or plain yoghurt
• Tortilla chips
• Crumbled tortilla chips

Storing homemade chilli

Once cool, you can store this vegan chilli in an airtight container in the fridge.

Move it to the container to cool, then add the lid and chill in the fridge for 4-5 days.

Reheat before serving.

Can you freeze vegan chilli?

Chilli freezes really well.

Just make sure it is cool first, then portion it up and store it in labelled and dated freezer bags or freezer-friendly tubs.

It can be kept in the freezer for 3-4 months.

Take a portion out of the freezer and leave it in the fridge overnight to defrost, then reheat to serve.

More vegan slow cooker recipes

Here are a few more plant-based slow cooker recipes for you to try next.

They are great for a dairy-free diet too.

1. Aubergine & Mushroom Masala
2. Irish Stew
3. Luxury Mac and Cheese
4. Pizza Potatoes
5. Sausage Stew with White Beans
6. Scottish Stovies
7. Split Pea Soup
8. Stuffed Pasta Shells
9. Tomato & Spinach Pasta

I hope I've inspired you to get your slow cooker out or to pick up a cheap one from a supermarket or charity shop.

They are fabulous over the autumn and winter months.

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It's a very friendly community with lots of recipes and chat. I'm in there every day chatting with group members, many of whom have become friends over the years.

Remember and say hi. I'm always happy to chat and answer questions.

How to make Slow Cooker Squash, Sweet Potato & Bean Chilli

A step-by-step photo guide followed by a full printable recipe. 

Step 1

• Add the chopped butternut squash and sweet potato to your slow cooker.
• Then add the red onion and garlic.
• Next, add all the rinsed beans and corn.

Step 2

• Add the chopped tomatoes and water then add the tomato puree.
• Now add the spices and herbs.
• Season with salt and pepper.

Step 3

• Give it all a good mix, then pop it in the slow cooker and set it to cook.
• Stir it once before the end of cooking, but resist looking at it. Trust the process!
• Serve and enjoy!

vegan slow cooker chilli, butternut quash chilli, dairy-free chilli, plant-based slow cooker chilli, chilli., vegan chilli, vegan crockpot chilli

Dinner

Mexican, Gluten-free

Yield: 6-8

Author: Jacqueline Meldrum

Slow Cooker Squash, Sweet Potato & Bean Veggie Chilli

Las Iguanas veggie chilli inspired this slow cooker squash, sweet potato & bean veggie chilli. Slow & easy with lots of flavour for a plant-based dinner.

Prep time: 15 MinCook time: 6 HourTotal time: 6 H & 15 M

Ingredients

• 1 medium butternut squash, peeled, deseeded and chopped
• 1 large sweet potato, peeled and chopped
• 1 large red onion, peeled and finely diced
• 3 cloves garlic, crushed or finely grated
• 240g (400g / 14 oz can drained) kidney beans
• 246g (400g / 14 oz can drained) cannellini beans
• 165g (198g / 7 oz can drained) corn, or frozen sweetcorn
• 2 x 400g (14 oz cans) chopped tomatoes (plus half can / 1 cup water)
• 4 tablespoons tomato puree
• 2 vegetable stock cubes
• 3 teaspoons cumin
• 3 teaspoons chilli powder (mild or hot chilli powder and add more if you like)
• 1 teaspoon chilli flakes
• 2 teaspoons oregano
• 3 tablespoons cocoa powder
• Salt and black pepper to season

Instructions

1. Add the chopped vegetables and garlic to your slow cooker or crockpot bowl.
2. Pour in the drained and rinsed beans and corn.
3. Next, add the tomatoes, then fill one of the cans halfway up with water and add that too, then add the tomato puree.
4. Crumble the stock cubes over the ingredients, then add the spices, herbs, cocoa and season with salt and pepper.
5. Give it all a good stir.
6. Set to high for 6 hours or low for 8 hours, keep warm until you are ready to serve.
7. Once it's cook taste to check the seasoning.
8. Serve and enjoy!

Notes

• Only open once to stir, each time you open it you let water in from the lid and reduce the heat, so try not to.
• You can swap one of the types of beans for chickpeas, black beans or lentils.
• This has warmth, but isn't really hot, so use more or a hotter chilli powder for more heat.
• Once cool store in a airtight container in the fridge for 4-5 days, reheat to serve.
• Freeze in portions for 3-4 months, defrost in the fridge overnight, then reheat.

Calories

6 servings - 269 calories per serving

7 servings - 231 calories per serving

8 servings - 202 calories per serving

Nutrition Facts

Calories

269.38

Fat (grams)

2 g

Sat. Fat (grams)

0.4 g

Carbs (grams)

59.48 g

Fiber (grams)

13.85 g

Net carbs

45.64 g

Sugar (grams)

10.35 g

Protein (grams)

11.43 g

Sodium (milligrams)

420.35 mg

Cholesterol (grams)

0 mg

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