Dive into a bowl of warmth and comfort with our Slow Cooker Vegetarian Chili with Butternut Squash! This hearty dish not only packs a punch of flavor but also brings a delightful twist to traditional chili by incorporating the sweet, nutty essence of butternut squash. Perfect for those cozy evenings or meal prep for the week, this recipe will have you coming back for seconds (and thirds!). With just 15 minutes of prep time, you can set it and forget it while your slow cooker works its magic. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Peel the butternut squash carefully using a sharp vegetable peeler, then dice into 1-inch cubes. Ensure pieces are roughly uniform in size for even cooking.
- Chop the onion into small, uniform pieces and mince the garlic cloves finely to release maximum flavor.
- Drain and thoroughly rinse both black and kidney beans under cold running water to remove excess sodium and starch.
- Open the can of diced tomatoes and set aside.
- In the slow cooker insert, combine diced butternut squash, black beans, kidney beans, diced tomatoes, chopped onion, and minced garlic.
- Sprinkle chili powder, cumin, salt, and pepper over the ingredients. Gently stir to ensure all ingredients are well distributed and seasoned.
- Cover the slow cooker and set to low heat setting. Cook for 6 hours, allowing the flavors to meld and the squash to become tender.
- After 6 hours, check the consistency. If the chili seems too thick, add a small amount of vegetable broth. If too thin, leave the lid slightly ajar to allow some liquid to evaporate.
- Taste and adjust seasoning if needed, adding more salt, pepper, or spices to suit your preference.
- Serve hot, optionally garnishing with fresh cilantro, diced avocado, or a dollop of Greek yogurt.
Tips
- Uniform Chopping: When dicing the butternut squash, aim for uniform 1-inch cubes. This ensures that the squash cooks evenly and becomes perfectly tender.
- Flavor Boost: For an extra flavor kick, consider sautéing the chopped onion and minced garlic in a bit of olive oil before adding them to the slow cooker. This step enhances their natural sweetness and adds depth to the chili.
- Bean Rinsing: Don’t skip rinsing the canned beans! This simple step removes excess sodium and starch, making your chili healthier and more flavorful.
- Adjusting Consistency: If you find your chili too thick after cooking, add a splash of vegetable broth to loosen it up. Conversely, if it’s too thin, leave the lid slightly ajar during the last 30 minutes of cooking to let some liquid evaporate.
- Garnish for Flair: Elevate your chili by garnishing with fresh cilantro, diced avocado, or a dollop of Greek yogurt. These toppings not only add a burst of color but also enhance the overall flavor profile.
- Make it Your Own: Feel free to customize this chili by adding other vegetables like bell peppers or corn, or spice it up with jalapeños for some heat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
