Slow Cooker Butternut Squash Chili
This hearty three-bean chili with butternut squash is a cozy, vegan-friendly meal made right in the slow cooker. Packed with flavor, fiber, and fall comfort.
- Prep Time: 10 minutes
- Cook Time: 3 hours (slow cooker on high)
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker, Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
15 oz canned pinto beans, rinsed
15 oz canned dark red kidney beans, rinsed
15 oz canned black beans, rinsed
15 oz canned petite diced tomatoes
2 cups butternut squash, peeled and cut into 1-inch cubes
3 cups vegetable broth
3/4 cup chopped onion (about ½ a medium onion)
1/2 tsp garlic powder
1 tbsp ground cumin
1 tsp chili powder
1 tbsp extra virgin olive oil
1 tbsp diced jalapeño pepper (optional)
Instructions
In a 6-quart or larger slow cooker, add all ingredients and stir to combine.
Cover and cook on high for 3 hours or on low for 5–6 hours, until the butternut squash is fork-tender.
Notes
Adjust spice level by adding or omitting jalapeño.
This chili thickens as it sits—add broth to loosen when reheating.
Delicious topped with avocado, cilantro, or vegan sour cream.
Find it online: https://allrecipesmade.com/slow-cooker-butternut-squash-chili/
