• Butternut Squash Crock Pot Chili


    While scouring instagram and the internet for chili recipes I came across this one from Cook Nourish Bliss. Thanks Ashley! It looked so inviting that I had to try it! I made a few tiny modifications and let me tell you this is the most delicious vegetarian chili and whether or not you are a veg, it’s deeeeelish! It’s chili season so Do it! Leftovers freeze beautifully and its perfect for a crowd!img_7346










    Butternut Squash Crock Pot Chili


    • 1 medium red onion, diced
    • 1 medium green pepper, diced
    • 4 cups cubed (¾ inch) butternut squash (I bought Trader Joes pre-cut and its a huge timesaver!)
    • 2 (14 oz) cans diced fire-roasted tomatoes
    • 1 (15 oz) can black beans, drained and rinsed
    • 1 (15 oz) can kidney beans, drained and rinsed
    • 1 (15 oz) can cannelini beans
    • 3 cups low-sodium vegetable broth (I use sodium free)
    • 1 cup uncooked quinoa, rinsed and drained
    • 1 to 3 chipotle peppers in adobo sauce (use less if you prefer less heat)
    • 1 ½ tablespoons chili powder
    • 2 teaspoons cumin
    • 2 teaspoons garlic powder
    • ¼ teaspoon ground cinnamon
    • salt & pepper to taste
    • optional toppings: shredded cheese, avocado, plain yogurt, tortilla chips, cilantro


    Place all ingredients in slow cooker (except for toppings of course), give a good stir and set for 8 hour on low. Give another good stir and spoon into bowls, top with cheese, avocado, tortillas and enJOY!


    *Perfect recipe for a crowd and freezing!

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