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

Toppings:

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