Slow Cooker Butternut Squash Chili
This Slow Cooker Butternut Squash Chili is a fall dream! The mix of kidney beans & butternut squash chunks makes for a hearty & healthy vegan chili!
Equipment
Ingredients
- 4 cups butternut squash cut in cubes
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 15-ounce cans kidney beans drained & rinsed
- 1 15-ounce can fire roasted tomatoes diced
- 1 4-ounce can green chiles
- 12 ounces vegan beef crumbles I used Trader Joe's
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 2 cups broth I used vegan beef broth
- 1 tablespoon low sodium soy sauce
- 1 lime juiced
- green onion, avocado, non-dairy yogurt, chips optional, for serving
Instructions
- Add everything (except the lime juice) to a slow cooker. Stir, cover and place on HIGH for 4 hours (or LOW for 8 hours).
- Remove the lid, stir and add the lime juice. Taste and adjust the salt & pepper as needed.
- Serve hot with the optional toppings.
Video
Notes
- This is great for meal prep! Transfer the leftovers into individual containers and keep in the fridge for up to 5 days.
- If you like spice, add a chopped jalapeño to the slow cooker too!
- I bought my squash pre-cut, but you can also peel and de-seed a whole one. Be sure to cut the pieces in uniform squares so they cook evenly.
- If making this on the stovetop: Heat some oil in a stock pot over medium heat and cook down the onion, garlic, beef crumbles & dry seasonings for 5 minutes. Add in the rest of the ingredients and bring to a boil. Lower the heat, partially cover and simmer for 1 hour - stirring frequently.
Nutrition
Calories: 321kcal | Carbohydrates: 52g | Protein: 21g | Fat: 5g