Cooked - Slow Cooker Butternut Squash Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Butternut Squash Chili

8.0

1 medium butternut squash (approx. 2 pounds, peeled, cut into half inch pieces)

1 ½ cups chicken broth (or vegetable broth)

15 ounces canned black beans (1 can, drained and rinsed)

15 ounces canned red kidney beans (1 can, drained and rinsed, or great northern beans)

14 ounces canned petite diced tomatoes (with juices, 1 can)

2 bell peppers (any color, diced)

1 yellow onion (diced)

5 cloves garlic (minced)

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon black pepper

Toppings as desired (see notes)

Drain beans and rinse well.
Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
Remove 2 cups of the chili and mash, return to the pot and stir in.
Serve with desired toppings.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 8h

Created 34 weeks ago

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