Description
A hearty and healthy vegetarian chili made with butternut squash in a crockpot, perfect for Christmas or any winter gathering.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic. Sauté for 5 minutes.
- Transfer the sautéed vegetables to the crockpot.
- Add butternut squash, black beans, kidney beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, paprika, salt, and black pepper to the crockpot.
- Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot with optional toppings like avocado, cilantro, or sour cream.
Notes
- For a spicier chili, add diced jalapeños or red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American