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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!
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
20
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
5
Calories:
122
kcal
Author:
Ryan Allen
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:
122
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
0.5
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
556
mg
|
Potassium:
778
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
16369
IU
|
Vitamin C:
76
mg
|
Calcium:
100
mg
|
Iron:
2
mg