Butternut Squash Crockpot Chili

Everyone loves a bowl of chili with a side of cornbread, especially during cold weather. This recipe happens to be vegan but add whatever suits you. Chipotle peppers or jalapeños can add a kick or add ground meat or chicken if you’re serving carnivores.

  • 2 lbs Butternut squash, cut into half-inch pieces
  • 1 ½ cups Vegetable broth
  • 15-oz. can Black beans, drained and rinsed
  • 15-oz. can Kidney, pinto or great northern beans, drained and rinsed
  • 14-oz. can Diced tomatoes, with juices
  • 1 med Orange peppers, diced
  • 1 med Onion, diced
  • 4 cloves Garlic minced
  • 1 tbs Chili powder
  • 1 ½ tsp Smoked paprika
  • 2 tsp Ground cumin
  • 1 tsp Ground ginger
  • 1 tsp Salt and pepper, each


Can serve topped with avocado or cilantro.

For vegetarian, top with sour cream or shredded cheese.

1. Place all ingredients in the slow cooker, mix and cook on low for 4 to 5 hours until butternut squash is tender.

2. Use a potato masher and give the chili 4 to 6 smashes to blend.

Stovetop directions: Simmer ingredients in a large pot on the stovetop over medium-high heat until cooked through and squash is tender, about 45 to 60 minutes.

Serves 8 | Time to Table 4 hrs, 20 mins