Slow Cooker Butternut Squash Chili
Warm up this winter with a bowl of Slow Cooker Butternut Squash Chili! This classic vegetarian crock pot chili recipe adds sweet butternut squash cubes for a hearty fall twist thats perfect for a cold day!
Servings: 5
Calories: 122kcal
Equipment
- My Favorite Slow-Cooker
- Slow-Cooker Liners
Ingredients
- 1 butternut squash (about 2 pound peeled and cut into ½ pieces)
- 1 medium yellow onion (diced)
- 1 jalapeno (seeded and finely diced)
- 4 tsp garlic (minced)
- 2 green peppers (seeded and diced)
- 1 (14.5 oz) can of diced tomatoes (do not drain)
- 1 (28 oz) can of crushed tomatoes (do not drain)
- 1 (14.5 oz) can of pinto beans (drained and rinsed)
- 1 (14.5 oz) can of red kidney beans (drained and rinsed)
- 3 tbsp tomato paste
- 2 cups vegetable broth
- 1½ tbsp brown sugar
- 1½ tsp ground black pepper
- 1 tsp salt
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp paprika
Instructions
- Add all ingredients to the slow cooker and stir until well combined.
- Cover and cook on low for 4-5 hours or until butternut squash is tender.
- Serve with your favorite toppings, and enjoy.
Nutrition
Calories: 122kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 556mg | Potassium: 778mg | Fiber: 5g | Sugar: 11g | Vitamin A: 16369IU | Vitamin C: 76mg | Calcium: 100mg | Iron: 2mg