This gluten-free vegetable chili delivers all the familiar comfort of a hearty bowl of chili while staying vegetarian and full of flavor.
About This Gluten-Free Chili Recipe
This recipe is ideal for cooler months and busy days. It’s designed for a slow cooker so you can combine the ingredients, set the pot, and return hours later to a rich, warming chili. The dish highlights butternut squash as the main hearty vegetable, supported by bell peppers, zucchini, and onions, with tomatoes and spices building a robust base.
You can cook it on low for 6–8 hours or on high for 4–5 hours. If you prefer to speed things up, an Instant Pot with a stew or chili setting will also work; reduce the cooking time accordingly. This chili freezes and reheats well, making it convenient for meal prep, travel, or a make-ahead game-day option.
Ingredients You Will Need
Butternut Squash: The main vegetable that gives the chili body and sweetness.
Bell Peppers: Use a mix of colors for flavor and visual appeal—red, yellow, orange, or green.
Zucchini: Not traditional in chili, but it softens nicely and adds texture. You can substitute additional peppers if you prefer.
Onions: Yellow or sweet onions work well and lend a mild savoriness.
Tomatoes: Tomato sauce, diced tomatoes, and tomato paste create the saucy foundation of the chili.
Garlic: Fresh or jarred minced garlic adds depth.
Black Beans: One 15.5-ounce can, rinsed; add more if you enjoy beans.
Spices: Chili powder, ground cumin, sugar, oregano, cayenne pepper (optional for heat), salt, and black pepper to taste.
Can I Use Other Vegetables?
Yes. The recipe favors vegetables with similar cooking textures so they soften evenly, but you can substitute or add vegetables you enjoy. Sweet potatoes, carrots, or additional squash varieties work well as alternatives.
Can I Add More Beans?
Absolutely. This version uses a single can of black beans, which keeps the texture lighter for those who prefer fewer beans. If you like a bean-forward chili, increase the amount or add other bean varieties such as kidney or pinto beans.
Can I Use An Instant Pot?
Yes. An electric pressure cooker is a great alternative to a crockpot and will shorten the cooking time substantially. Use the stew or chili setting if available and follow the manufacturer’s guidance for cooking times and pressure release.
Can I Freeze This Chili?
Yes. This chili freezes well for up to six months when stored in sealed containers or freezer bags. Thaw in the refrigerator overnight, then reheat on the stove or in the microwave. It’s perfect for freezing in portion-sized containers for convenient meals down the line.
How To Serve Gluten-Free Veggie Chili
Serve this chili warm over cooked white or brown rice, spooned onto baked potatoes, or alongside gluten-free cornbread. Top with shredded cheddar (or a dairy-free alternative), sliced avocado, tortilla chips, a squeeze of fresh lime, or a dollop of sour cream. Garnishes add texture, cooling contrast, and extra flavor.
This chili also works well as part of a game-day spread. Pair it with gluten-free nachos, guacamole, or soft pretzels for a hearty buffet-style offering.
Gluten-Free Vegetable Chili Recipe
Gluten-Free Veggie Chili
Adapted from a slow-cooker hearty chili base, this vegetarian version uses squash and vegetables for a satisfying texture and flavor.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2–3 bell peppers, assorted colors, chopped
- 1–2 zucchini, diced
- 1 sweet yellow onion, diced
- 1 (29-ounce) can tomato sauce, plain
- 2 (15-ounce) cans diced tomatoes, with juices
- 1 (6-ounce) can tomato paste
- 2–3 teaspoons minced garlic (fresh or jarred)
- 1 (15.5-ounce) can black beans, rinsed
- 5 heaping tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon sugar
- 3/4 teaspoon dried oregano
- 1/4–1/2 teaspoon cayenne pepper, to taste
- 1/2–1 teaspoon salt, to taste
- 1 teaspoon black pepper
Instructions
Combine all ingredients in a slow cooker or crockpot and stir to mix evenly. Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the squash and other vegetables are tender and flavors are well blended. Adjust seasoning to taste. Serve hot over rice, baked potatoes, or with tortilla chips, and add your preferred toppings such as shredded cheese, avocado, lime, or sour cream.
Notes
Storage: Refrigerate leftovers in a sealed container for up to 4–5 days. Freeze portions in airtight containers or freezer bags for up to six months; thaw overnight in the refrigerator before reheating.
Nutrition Information (per serving)
Yield: 8
Calories: 203
Total Fat: 2 g
Sodium: 1091 mg
Carbohydrates: 42 g
Fiber: 13 g
Protein: 10 g
Nutrition facts are estimates and will vary depending on ingredients and portion sizes. Use your preferred nutrition calculator for exact values.
Do you like vegetables in your chili?
Tell me in the comments if you try this recipe!