Slow Cooker Butternut Squash Chili
Butternut squash is a great source of vitamin A and fiber.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Butternut squash
- 1 can Black beans
- 1 can Kidney beans
- 1 can Diced tomatoes
- 1 medium Onion
- 3 clove Garlic cloves
- 2 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cup Vegetable broth
- 1 tablespoon Olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook until softened.
- Transfer the onion and garlic mixture to a slow cooker.
- Add butternut squash, black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the slow cooker.
- Pour vegetable broth over the ingredients in the slow cooker.
- Cover and cook on low heat for 4 hours or until the butternut squash is tender.
- Serve hot and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.