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Secret Ingredient Veggie Chili

Photo of the prepared dish
Photo attribution: Flickr: Brian Pirie
Ready In: 1 hour
Serves: 7
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

What you'll need

Cutting board
Sharp knife
Measuring cups
Measuring spoons
Can opener
Slow cooker or stove pot


Serves 7
1 tablespoon Vegetable Oil
1 Onion Large, chopped
1 Bell Pepper Green, chopped
2 cups Butternut Squash chopped, peeled and chopped or Sweet Potato
4 cloves Garlic chopped
2 teaspoons Chili Powder
2 teaspoons Cumin Ground
2 teaspoons Cocoa Powder Unsweetened
28 ounces Tomatoes canned low-sodium diced, preferably fire-roasted
60 ounces Beans canned low-sodium
1 cup Water
1/2 teaspoon Salt
1/2 teaspoon Pepper


1.Stove Top Directions: In a large pot, heat oil and saute onion and bell pepper until soft. Add sweet potato, garlic, chili powder, and cumin and saute 2 more minutes. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir during cooking to prevent sticking.
2.Slow Cooker Directions: Combine all ingredients except oil in the slow cooker and cook on LOW for 7-8 hours, or HIGH for 4 hours, or until the chili has thickened and the vegetables are cooked.

Chef's Tips

  • Cocoa powder gives a rich flavor to this dish. Make sure it is unsweetened.

Nutrition Facts

Serving Size 2.00 cup

Serving Per Container 7

Amount Per Serving
Calories 289
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1 g5%
Sodium 367 mg16%
Total Carbohydrate 50 g18%
Dietary Fiber 14 g50%
Protein 15 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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