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.
- Wraps - on soft flour tortilla wraps with salad leaves, vegan sour cream and cheddar
- Rice - with rice, a dollop of sour cream and slices of avocado
- 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
- 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
- Baked potato - piled high on a baked potato and topped with grated vegan cheddar
Low calorie chilli
Calories
6 servings - 269 calories per serving
7 servings - 231 calories per serving
8 servings - 202 calories per serving
Tips for crockpot vegan chilli
- No need to pre-cook anything and don't add oil, it doesn't need it.
- Cut the ingredients into bite-sized pieces that are a similar size.
- 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.
- 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.
- 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.
- 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
Can you use other beans or pulses?
- Chickpeas - garbanzo beans
- Green lentils - or brown lentils
- Black beans
- Pinto beans
- Haricot beans
- Mixed beans
Spice it up!
- 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
Top that chilli!
- 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
Can you freeze vegan chilli?
More vegan slow cooker recipes
- Aubergine & Mushroom Masala
- Irish Stew
- Luxury Mac and Cheese
- Pizza Potatoes
- Sausage Stew with White Beans
- Scottish Stovies
- Split Pea Soup
- Stuffed Pasta Shells
- Tomato & Spinach Pasta
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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.
Slow Cooker Squash, Sweet Potato & Bean Veggie Chilli
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
- Add the chopped vegetables and garlic to your slow cooker or crockpot bowl.
- Pour in the drained and rinsed beans and corn.
- Next, add the tomatoes, then fill one of the cans halfway up with water and add that too, then add the tomato puree.
- Crumble the stock cubes over the ingredients, then add the spices, herbs, cocoa and season with salt and pepper.
- Give it all a good stir.
- Set to high for 6 hours or low for 8 hours, keep warm until you are ready to serve.
- Once it's cook taste to check the seasoning.
- 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
269.38Fat (grams)
2 gSat. Fat (grams)
0.4 gCarbs (grams)
59.48 gFiber (grams)
13.85 gNet carbs
45.64 gSugar (grams)
10.35 gProtein (grams)
11.43 gSodium (milligrams)
420.35 mgCholesterol (grams)
0 mg
That looks gorgeous Jacqs. Time to get my slow cooker out I think! Jill x
ReplyDeleteOh yes definitely that time of year Jill.
DeleteLove this easy chili recipe. Simple to make and lots of flavor. (James)
ReplyDeleteThanks James, I am glad you tried it and enjoyed it
DeleteAnother easy but tasty slow cooker recipe from Jacqueline.
ReplyDeleteAwww thanks, it's been ages since I used my slow cooker, but it's that time of year again and this chilli is lush.
DeleteThat looks great, Jacqueline, but I don't think I'd get it all in my 3.5 litre slow cooker. What size did you use? Thinking of halving the recipe.
ReplyDelete