This gluten-free veggie chili packs all the comfort food into one bowl - and it's vegetarian too!
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About This Gluten-Free Chili Recipe
Nothing says fall has arrived than the presence of my crockpot. And friends, you should make good use of yours, too!
My trusty crockpot is one of the few kitchen tools I keep in my home. This crockpot was a gift from my mother-in-law for Christmas almost ten years ago, is still one of my favorite cooking tools. For this gluten-free veggie chili you put everything into it and let it cook, either on low, for 6-8 hours, or high for 4-5 hours.
This recipe is super easy because you literally throw everything into the crockpot, set it & forget it (cue the 90's commercial), and that's it!
You can watch how simple it is to put together on this Reel below!
Ingredients You Will Need
-Butternut Squash: This will be the main vegetable or meat of the dish.
-Bell Peppers: Use whatever colors you like - red, yellow, orange, green!
-Zucchini: Not usually in chili recipes, but a great addition. You can also just sub more bell peppers.
-Onions: I use yellow or sweet onions for chili.
-Tomato paste, sauce, and diced tomatoes: Tomatoes make up the bulk of the chili recipe. We need them!
-Garlic: We'll use minced garlic here, you can use fresh or the jarred kind.
-Black beans: Just one can of black beans, but you can definitely add more.
-Spices (chili powder, cumin, sugar, oregano, cayenne pepper, salt, black pepper)
Can I Use Other Vegetables?
You'll notice this chili is packed with lots of veggies with a similar flesh so they all soften evenly and consistently while cooking. You can also add in whatever other vegetables you like!
Can I Add More Beans?
I'm not a huge fan of beans (it's a texture thing) but they are growing on me. So this recipe only calls for one can of black beans. You can add more if that's something you enjoy. I'm slowly getting used to them, so I stick to one can.
Can I Use An Instant Pot?
Absolutely! I just don't have one. I believe there is usually a "stew/chili" setting on the Instant Pot so I would try that! It should cook a whole lot faster than the crockpot too.
Can I Freeze This Chili?
Yes! I've had a lot of luck freezing this veggie chili in either bags or containers for up to 6 months in the freezer. Just pop it in the fridge the night before you're ready to eat it, and then defrost either on the stovetop or in the microwave. It's also a great option to freeze and pack with you in a cooler for road trips when traveling so you can have a hot meal when you arrive to your final destination.
How To Serve Gluten-Free Veggie Chili
Chili by itself is great, but chili over freshly cooked rice in your rice cooker is ten times better! Pro tip: be sure to rinse your rice before you cook it. Feel free to add seasonings, like garlic powder, oil, or butter, as it cooks. You can also load baked potatoes with chili for another filling gluten-free option!
Top a bowl of chili with shredded cheddar cheese, from Cabot (yay Vermont!), sliced avocados, and tortilla chips, like Mi Niña. Squeeze a little citrus on there, in the form of fresh lime, or even a dollop of sour cream (use dairy-free Kite Hill or lactose-free Green Valley) for the ultimate feast to watch the Sunday football game.
Looking for more gluten-free soups and stews?
Try this gluten-free chicken noodle soup with a secret ingredient.
Enjoy a tasty gluten and dairy free soup - potato leek, without any cream, but so rich!
Get cozy with this hearty gluten-free beef stew, perfect over potatoes!
Here's how to make this gluten-free veggie chili!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Vegetable Chili Recipe
- 1 medium butternut squash, cubed
- 2-3 bell peppers, of variety of colors (red, yellow, green)
- 1-2 zucchini, diced small
- 1 sweet yellow onion, diced small
- 1 29-ounce can tomato sauce, plain
- 2 15-ounce cans diced tomatoes, with juice
- 1 6-ounce can tomato paste
- 2-3 teaspoons fresh or jarred minced garlic
- 1 15.5 oz can of black beans, rinsed
- 5 heaping Tablespoons chili powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon sugar
- ¾ teaspoon oregano
- ¼ to ½ teaspoon cayenne pepper (add more if you want a kick!)
- ½ - 1 teaspoon salt (adjust to your preference)
- 1 teaspoon black pepper
Add all ingredients to slow cooker/crockpot. Stir to combine. Cover and cook on high for 4 hours or low for 8 hours. Serve warm over white rice with cheddar cheese, sour cream, avocado, tortilla chips, or fresh lime!
Storage: Chili should be stored in the refrigerator in a sealed or covered container. You can also freeze it in a bag or container for up to 6 months.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 203Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1091mgCarbohydrates 42gFiber 13gSugar 16gProtein 10g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like veggies in your chili?
Let me know in the comments if you've tried this recipe!