Slow Cooker Butternut Squash Chili

It’s great when a recipe tastes good but it’s a bonus when it’s basically effortless. For this Butternut Squash Chili, all you have to do is cut up the veggies and toss them all in the Crock-Pot. Let the slow cooker do all the work and after 4 hours you’ll be enjoying a healthy meal that will warm you up from the inside out.

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Slow Cooker Butternut Squash Chili

Course

Main Dish

Prep Time

15 minutes

Cook Time

4 hours

Servings

people

Ingredients

• 1(1.5) pounds butternut squash peeled, cut into half inch pieces
• 2 1/2 cups chicken or vegetable broth
• 1 can black beans
• 1 can navy beans
• 1 red bell pepper
• 1 green Pepper
• 1 sweet corn
• 1 can Diced Tomatoes
• 5 cloves garlic minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground ginger

Course Main Dish Prep Time 15 minutes Cook Time 4 hours Servings people Ingredients 1(1.5) pounds butternut squash peeled, cut into half inch pieces 2 1/2 cups chicken or vegetable broth 1 can black beans 1 can navy beans 1 red bell pepper 1 green Pepper 1 sweet corn 1 can Diced Tomatoes 5 cloves garlic minced 2 tsp chili powder 1 tsp ground cumin 1/2 tsp ground ginger

Instructions

1. Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
2. Serve with desired toppings.

Recipe Notes

FOR THE TOPPINGS:

• Cilantro
• Sour Cream
• Chips
• Cheese

credit:http://spendwithpennies.com

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