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Secret Slow Cooker Chili (shhhh it's vegan)

Sure you can add meat but you don't have to! I promise this vegan chili is perfect for everyone and all the veggies almost disappear leaving a seemingly traditional chili taste and feel. This will FILL up your slow cooker, so make sure to use a full sized one or adjust measurements.
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Prep Time 8 hours
Cook Time 8 hours
Servings 8

Equipment

  • Food processor or blender
  • Large/full sized slow cooker

Ingredients
  

  • 1 pound bag of dry kidney beans
  • 1 28 oz can of crushed tomatoes preferably without salt
  • 1 12 oz jar of favorite salsa mild to hot depending on your desired level of heat
  • 1 10 oz bag of frozen or fresh butternut squash
  • 4 carrots
  • 1 onion diced
  • 1 to half a small batch of kale i have also used pre-cut bagged kale
  • 1/2 tablespoon cumin, chili powder, paprika, dried oregano
  • 1 tablespoon sea or pink salt plus another 1/2 teaspoon
  • 3 1/2 cup water or use the 28 oz can

Instructions
 

  • The night prior to cooking your chili cover beans with an abundance of water and leave overnight to soak. You can leave on counter with towel or lid over the bowl.
  • When ready to cook rinse beans well
  • Add beans to slow cooker
  • Add can of crushed tomatoes
  • Fill empty 28oz can with filtered water and add (3 1/2 cups)
  • Add 1 tablespoon of salt (a pinch less if can of tomatoes has salt)
  • Turn slow cooker on low and top with lid
  • Rinse carrots and kale
  • Using your food processor (or blender) blend carrots until they are finely diced
  • Add carrots to the slow cooker
  • Tear leaves of kale off stems and blend until finely chopped and add to chili
  • Dice onion
  • Add onion, bag of butternut squash, and salsa
  • Add 1 Tbsp of cumin, chili powder, paprika, oregano and stir well to incorporate
  • Add remaining half tsp of salt
  • Stir again and make sure all the beans are completely submerged under the liquid
  • Cook on low for 8 hours
  • Serve with fritos style corn chips or over a baked potato

Notes

This will fill up your 8 qt slow cooker. If yours is a smaller size you will need to adjust your measurements. 
The chili will thicken up over time, often better on day two or three. Refrigerated leftovers are good for 4 days. 
Never consume undercooked beans, if beans are not soft they need more time to cook. 
I believe using dry beans is essential for this particular vegan chili so I don't recommend substituting for canned. 
I know the butternut squash seems a little off putting but the flavor blends right in and creates a think creamy chili. If you cannot find butternut squash, can alternate for sweet potato or use a little of both. 
Yes, of course you can add meat.  Just brown separately with the diced onion and a little garlic. You will need to remove the squash or some of the veggies because the slow cooker would overflow otherwise. 
The kale is somewhat visible so if you think that would turn off little eyes then use less or just skip and add in another carrot or a red bell pepper.