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!
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)
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!