Slow Cooker Butternut Squash Chili
Ingredients
The base
-
2
tsp
extra virgin olive oil
-
1
medium
onion, diced
-
1
medium
red bell pepper, diced
-
2
cloves
garlic, minced
-
½
medium
butternut squash, cubed (about 2 cups)
The spices
-
1
tbsp
curry powder
-
1
tbsp
chili powder
-
1
tsp
garam masala
-
1
tsp
turmeric
-
2
leaves
bay leaves
-
1
tsp
salt
-
to taste
pepper
The beans and tomatoes
-
2
14.5 oz
cans diced fire roasted tomatoes
-
1
15 oz
can red kidney beans, drained and rinsed
-
1
15 oz
can white kidney beans, drained and rinsed
The finishing touch
-
2
tsp
apple cider vinegar
Instructions
- 1. Set a 4-6qt slow cooker to high and add olive oil, onion, bell pepper, garlic, squash, curry powder, chili powder, garam masala, turmeric, bay leaves, salt, and pepper. Stir to combine.
- 2. Add the diced tomatoes and beans, stirring to mix everything together.
- 3. Cook on high for 3 ½ to 4 hours.
- 4. Stir in the apple cider vinegar before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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