Peel and chop butternut squash into cubes about 1" square. Chop onion and mince garlic. In a large Crock-Pot, add squash, onions, garlic, thyme, and broth. Add seasonings and use a spoon to stir them in. Set temperature to low and cook for 4-6 hours, stirring occasionally. Hearty Beef Chili. 8 hrs 35 mins. Cowboy Beef & Bean Chili. 1 hr 30 mins. Sweet Potato & Barley Chili. 3 hrs 20 mins. Chipotle Cauliflower & Turkey Chili. 40 mins. Drew Barrymore Swears by This Slow-Cooker Turkey Chili—and You Can Make It for Less Than $20. Instructions. To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Published: January 27, 2020 - Last updated: April 18, 2023 Home » Recipes » Vegan Recipes » The Best Slow Cooker Vegan Chili This post may contain affiliate links. Please read my disclosure. This slow cooker vegan chili recipe will delight your taste buds. It’s not only wholesome but delicious and easy to make. This is hands-down the BEST slow cooker sweet potato chili recipe. Keep it simple and vegetarian, with only the beans and sweet potatoes, or add ground beef if you want a little extra heartiness! Prep Time 5 mins. Cook Time 8 hrs. Total Time 8 hrs 5 mins. Course: Main Course. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes. Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes. Stir in the corn, and continue cooking for 5 minutes before serving. directions. In the crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree; this ensures the even distribution of spices. Add the beans, corn, chilies, crumbles, and the onion to the crock pot; stir to combine. Cook for 6 hours on low. Transfer the chili to an airtight container or resealable freezer bag. Label the container or bag with the date and contents. Store the chili in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat the chili, simply thaw it in the refrigerator overnight. Toast the chilies and cumin in a medium cast iron skillet over medium-high heat. Move the pan around constantly, until you begin to smell the cumin, approximately 4-5 minutes. Set aside and cool completely. Once cool, process the chiles, cumin, oregano, and smoked paprika in a blender. aCWUUk.

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