Slow Cooker Butternut Squash and Farro Chili
Ingredients
The chili
-
2
lbs
butternut squash, peeled and diced
-
1
medium
onion, chopped
-
1
medium
bell pepper, chopped
-
5
cloves
garlic, minced
-
2
15 oz cans
diced tomatoes
-
3
tablespoons
tomato paste
-
1
15 oz can
black beans, drained
-
1
15 oz can
cannellini beans, drained
-
1½
cups
low-sodium vegetable broth
-
1
cup
farro, rinsed
-
1
tablespoon
chili powder
-
½
teaspoon
cinnamon
-
½
teaspoon
cumin
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
Optional garnishes
-
to taste
fresh parsley, cilantro, or green onions
-
to taste
sliced avocados
-
to taste
sour cream or Greek yogurt
-
to taste
cheddar cheese
Instructions
- Chop the butternut squash into 1-inch cubes.
- In a 6-quart slow cooker, add the butternut squash and all other ingredients.
- Stir everything well, cover, and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Serve the chili in bowls and add any desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
327
Total fat
1.5g
Total carbohydrates
65.8g
Total protein
15.4g
Sodium
294.7mg
Cholesterol
0mg
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