How about a hot bowl of Veggie Chili for tonight’s #MeatlessMonday?

How about a hot bowl of Veggie Chili for tonight’s #MeatlessMonday?

Warm up on a cold day with this Secret Ingredient Veggie Chili recipe on Eatfresh.org


1 tablespoon olive or canola oil 

1 Onion Large, chopped 

1 Bell pepper Green, chopped 

2 cups butternut squash or sweet potato chopped, peeled and chopped 

4 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 

½ teaspoon Salt 

½ 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.