Slow Cooker Butternut Squash Chili

September 30, 2020

Lynne_Loiselle

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Ingredients:

For the Chili:

  • 1 butternut squash approx 1 1/2 lbs, peeled, cut into half inch pieces
  • 2 1/2 cups chicken broth or vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 poblano pepper (or green bell), diced
  • 1 sweet onion, diced
  • 1 can diced tomatoes
  • 5 cloves garlic, minced
  • 2 tsps chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • salt and pepper to taste

 

For the toppings:

  • cilantro
  • sour cream
  • tortilla chips
  • cheese

 

Instructions:

  1. Place all chili ingredients in the slow cooker, mix.
  2. Cook on low for 4-5 hours or until butternut squash is tender.
  3. Serve with your favorite toppings.
Post by Lynne_Loiselle

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