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Crockpot Mexican Chili

Course Main Course, Soup
Cuisine Mexican
Keyword vegetarian
Total Time 8 hours
Servings 8
Author Christine Ma

Ingredients

  • 1 tablespoon oil
  • 1 cup red onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 tablespoon jalapeno minced
  • 2 garlic cloves minced
  • 4 cups butternut squash peeled, seeded
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon cinnamon
  • 1 bay leaf
  • 2 14-ounce canned pinto beans
  • 28 ounces canned diced tomatoes
  • 2 cups vegetable broth
  • salt and pepper
  • Toppings: tortilla strips, avocado, shredded Mexican cheese, cilantro, scallions

Instructions

  • Heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the chopped red onion, green and red bell pepper, jalapeno, and garlic. Saute until the vegetables have softened, about 5 minutes. Transfer the vegetables into a crockpot along with the remaining ingredients. Season with salt and pepper and slow cook on high for 6 hours or on low for 8 hours. Adjust seasoning as needed.
  • Portion soup into bowls and top with tortilla strips, sliced avocado, shredded cheddar, chopped cilantro, and scallions.

Notes

If you don't have a crockpot, you can prepare this soup on the stovetop. Saute the vegetables and add the remaining ingredients to the pot. Bring to a boil over high heat, then reduce to low, and continue to simmer for 30 minutes or until the butternut squash is tender. Adjust seasoning as needed and serve with toppings.