You might already know about my love affair with slower cookers, but in case you don’t..
I LOVE SLOW COOKERS!
Oh my gosh, they are just totally a lifesaver especially in a house full of busy people. Plus, I just throw everything in before I leave for work and LOVE coming home to a house filled with delicious smells and an already-cooked dinner.
While I have a more traditional chili recipe, it’s also fun to mix it up. My friends over at Oh My Veggies put together this delicious, meat-free butternut squash chili recipe that I thought you’d enjoy.
What’s great about any chili recipe is the versatility. I’ve included the recommended veggies to throw in this pot from the recipe below, but really you could add anything like:
- zucchini
- carrots
- mushrooms
- and more!
What veggies do you like to cook in your Chili?
- 1 medium onion, diced
- 1 jalapeño pepper, seeded and minced*
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon ground coriander
- 1 (28-ounce) can diced tomatoes
- 3 cups cooked black beans, rinsed and drained (or about 2 cans)
- 1 small butternut squash (1½ pounds), peeled, seeded and cubed
- ½ teaspoon coarse salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Add all ingredients (except toppings) to the slow cooker. Cook on low for 8-10 hours. Taste and add additional salt and pepper if desired. Serve with assorted optional toppings. That's it!
Photo Credit: Oh My Veggies
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