I have a New Year’s resolution to eat more veggies… and for my kids to eat more veggies. Sometimes they love them and others not. I think if I at least offer them more (in delicious ways) and get used to seeing them, they’re try, eat, and eventually like them more. This Slow Cooker Butternut Squash Chili meets all my criteria and is quite tasty.
I really love traditional chili loaded with meat but sometimes I don’t want something so heavy. If you feel the same or are a vegetarian/vegan (or cooking for one), this chili is perfect! It’s comforting and packed with lots of flavor from all the veggies. The sweetness from the butternut squash is so delicious, you’ll want seconds!
Besides the great taste, I just really love how little prep is needed. You literally just cut up veggies and toss them in the Crock-Pot. Four hours, a couple diaper changes, a few loads of laundry, a game of Pretty Pretty Princess and voila– dinner is ready!
How do you like that? This Slow Cooker Butternut Squash Chili is almost effortless, yummy, gives you more time to get things done and play with the kids, AND it’s healthy! You’re welcome!
- 1 (1.5 pound) butternut squash, peeled, cut into half inch pieces
- 2½ cups chicken or vegetable broth
- 1 can black beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper (or poblano pepper), diced
- 1 sweet onion, diced
- 1 can petite diced tomatoes (for more heat you can use a can of jalapeno tomatoes to add more heat)
- 5 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- Sour Cream
- Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
- Serve with desired toppings.