How To Make Slow Cooker Butternut Squash Chili
Try something flavorful and unique by whipping up our butternut squash chili for dinner! It’s rich, filling, and all cooked easily in the slow cooker.
Preparation: 15 minutes
Cooking: 4 hours
Total: 4 hours 15 minutes
Serves:
Ingredients
For Chili:
- 1butternut squash,approximately 1½ lbs, peeled, cut into half inch pieces
- 2½cupschicken broth,or vegetable broth
- black beans,1 can, drained and rinsed
- great northern beans,1 can, drained and rinsed
- 1red bell pepper,diced
- 1poblano pepper,or green bell, diced
- 1sweet onion,diced
- petite tomatoes,1 can, diced
- 5garlic cloves,minced
- 2tspchili powder
- 1tspground cumin
- ½tspground ginger
For Toppings:
- cilantro
- sour cream
- chips
- cheese
Instructions
-
Place the butternut squash, chicken broth, black beans, great northern beans, red bell pepper, poblano pepper, sweet onion, tomatoes, garlic, chili powder, cumin, and ginger in the slow cooker. Mix to combine.
-
Cook on Low for 4 to 5 hours or until the butternut squash is tender.
-
Serve with cilantro, sour cream, and other desired toppings, and enjoy!
Nutrition
- Calories: 81.75kcal
- Fat: 1.23g
- Saturated Fat: 0.28g
- Monounsaturated Fat: 0.51g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 15.73g
- Fiber: 2.39g
- Sugar: 5.64g
- Protein: 3.42g
- Cholesterol: 2.25mg
- Sodium: 135.12mg
- Calcium: 52.13mg
- Potassium: 435.90mg
- Iron: 1.21mg
- Vitamin A: 376.92µg
- Vitamin C: 49.05mg
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