Description
A hearty vegetarian chili made with butternut squash, beans, and spices cooked in a crockpot for easy preparation.
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 (15 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Peel and cube the butternut squash.
- Dice the onion and mince the garlic.
- Add all ingredients to the crockpot.
- Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot with optional toppings like avocado or cilantro.
Notes
- You can use frozen butternut squash to save time.
- Adjust spices to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American