Vegetarian Slow Cooker Butternut Squash Chili Recipe

Tuesday, September 30th, 2014

 
 

Fall has arrived and as much as I am going to miss the summer, I'm looking forward to soup, stew and chili season. Making a big pot of these and eating it throughout the week is my favorite. Being able to freeze the rest for a quick easy meal on the go is a great perk too!

Another exciting thing about fall is the change in vegetable season. It's time for root vegetables and fall squash! One of my favorites is butternut squash, especially for chili. It comes out sweet, smoky and spicy! Plus butternut squash is a great source of fiber and vitamin A..yay!!

This chili recipe is one of my favorites! It just takes a little bit of prep and then into the crock pot it goes.

Hope you enjoy it as much as I do!!

Happy Fall,

Becca

Vegetarian Slow Cooker Butternut Squash Chili Recipe

Ingredients:

  • 1 medium yellow onion- chopped
  • 1 red bell pepper - chopped
  • 1 cup celery - chopped
  • 1 1/2 cup mushrooms - sliced
  • 1 small butternut squash - skin removed, seeds cleaned and cubed
  • 1 19 oz can of chickpeas - strained and rinsed
  • 1 19 oz can of red kidney beans - strained and rinsed
  • 1 26 oz can of diced tomatoes
  • 3/4 of a 5 oz can of tomato paste
  • 1 cup veggie stock
  • 1 Tbs olive oil
  • 3 Tbs chili powder
  • 1 Tbs cumin
  • 1 tsp garlic powder
  • 1 tsp chipotle powder (for added heat and smoky flavor)
  • 1 tsp high quality salt
  • a dash or 2 of hot sauce

This recipe is for a 5 quart Crock Pot. If you have a smaller crock pot you can halve the recipe

Heat olive oil on medium high heat. Add onions and sauté until they begin to become translucent, about 3 minutes, then add bell pepper. Continue to sauté for another minute or 2 until the bell pepper is a little soft. Once your onions are translucent and the bell pepper is a bit soft you're going to add in the tomato paste and all of your spices. Stir really well and sauté for another minute.

Sautéing the onion, pepper, tomato paste and spices before adding them to the crock pot will add more depth of flavor to the chili.

Once your onion mixture is done cooking you will add it to the bottom of the crock pot. Then add all the rest of your ingredients. Adding the diced tomatoes and veggie stock last.

After all your ingredients are in your crock pot, give it a really good stir, making sure to get the bottom in order to mix the onions into the rest of the ingredients, put the lid on and cook on high for 4 - 5 hours.

If you are making this in the morning before work, you can set it to cook on low for 7 - 8 hours.

You will know the chili is done once the squash is nice and soft.

Before serving taste the chili and add salt to your liking and give it another really good stir.

Serve with your favorite garnish: green onion, avocado, cilantro or anything else you love to add to your chili.

You can keep the leftovers in the fridge for up to 5 days and freeze the rest for a quick and easy dinner.

 

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