Crockpot Veggie Chili

  • 1 1/2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup frozen corn kernels
  • 2 14.5-ounce cans fire-roasted tomatoes, undrained
  • 1 15-ounce can black beans, undrained
  • 1 15-ounce can garbanzo beans, undrained
  • 2 chipotle chiles from canned chipotle chiles in adobo (can be found in the ethnic section of some supermarkets and at Latin markets), minced
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano (preferably Mexican)
  • 2 teaspoons kosher salt
  • 3 cups pumpkin or butternut squash puree
  • Sour cream, for garnish (optional)
  • Coarsely grated cheese, for garnish (optional)
  • Diced red onion, for garnish (optional)

Coat the bottom of a 6-quart crockpot with the oil. Layer the next six ingredients (chopped onion through garbanzo beans) over the oil. Combine the minced chipotle chiles, chili powder, cumin, oregano, and salt to make a paste. Stir the paste into the pureed pumpkin or squash and add that to the top of the layered vegetables and legumes in the crockpot.

Turn the crockpot on LOW and cook for 5-7 hours. Stir well before serving. Use sour cream, grated cheese, and diced red onion for garnishing, if desired.

  • Yields: 10 servings
  • Preparation Time: 6 hours
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