SERVINGS
My favorite winter vegetable is butternut squash. It’s got a great texture, a sweet taste, and is pretty versatile. You can eat it roasted in salads (with amazing warm apple cider vinaigrette), pasta, soup… Yeah, it’s pretty awesome. Lately, I’ve been enjoying it in this veggie packed sweet and flavourful Butternut Squash Chili
servings: 8
SLOW COOKER BUTTERNUT SQUASH CHILI
PREP TIME: 15 MINS COOK TIME: 4 HRS TOTAL TIME: 4 HRS 15 MINS
AUTHOR: GARNISH & GLAZE
INGREDIENTS
FOR THE CHILI:
1 (1.5 pound) butternut squash, peeled, cut into half inch pieces
2 1/2 cups chicken or vegetable broth
1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 red bell pepper, diced
1 poblano pepper (or green bell), diced
1 sweet onion, diced
1 can petite diced tomatoes
5 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground ginger
FOR THE TOPPINGS:
Cilantro
Sour Cream
Chips
Cheese
credit:spendwithpennies.com