Slow Cooker Butternut Squash Chili

Name: Slow Cooker Butternut Squash Chili
Total time: 260 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 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)

Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare, just simply add in some of your fall favorite vegetables and let the slow cooker do the work!

⏱️ 260 min 🔪 Prep: 20 min 🔥 Cook: 240 min 📊 Hard ⭐ 5.0 (96) 👁️ 18 views

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Foto: Spend With Pennies

Ingredients

8 servings

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)

Steps

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.