Ingredients
1 tbsp olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
4 cups diced butternut squash (about 1.5 lbs, peeled and seeded)
1 (4 ounce) can diced green chiles (mild)
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, adjust to taste)
1–2 tsp adobo sauce from canned chipotle peppers (optional, for smoky heat)
1 tsp salt
1/2 tsp black pepper
1 cup vegetable broth (or water)
Instructions
Step 1: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
Step 2: Add minced garlic, red bell pepper, and green bell pepper to the skillet. Cook for another 3-5 minutes until peppers are slightly tender.
Step 3: Transfer the sautéed vegetables to your slow cooker. Add the crushed tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, diced butternut squash, and diced green chiles.
Step 4: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Add the adobo sauce (if using). Pour in the vegetable broth.
Step 5: Stir all the ingredients together gently to combine. Ensure everything is well distributed in the slow cooker.
Step 6: Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the butternut squash is tender and the flavors have melded together beautifully.
Step 7: Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or diced avocado. Enjoy your delicious Slow Cooker Butternut Squash Chili!
Notes
For a thicker chili, you can mash some of the butternut squash against the side of the slow cooker before serving. Adjust the amount of chipotle in adobo sauce to your preferred spice level. This chili freezes wonderfully for future meals!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: butternut squash chili, slow cooker chili, healthy chili, vegetarian chili, fall recipes, winter recipes, easy dinner, meal prep, comfort food, slow cooker butternut squash chili
