Embrace the flavors of fall with this Butternut Squash Chili, a hearty and warming dish that’s perfect for chilly days. Sweet and tender butternut squash pairs beautifully with black beans, tomatoes, and a medley of spices, creating a rich and flavorful chili that’s both satisfying and nourishing.
With its chunky texture and vibrant colors, every spoonful is packed with comforting goodness.
Whether you’re looking for a plant-based meal or just want a unique twist on a classic comfort food, this Butternut Squash Chili is the perfect dish to cozy up with. Serve it with a dollop of sour cream, sliced avocado, or a sprinkle of cilantro for an extra burst of flavor. Ideal for weeknight dinners, meal prep, or even a fall gathering!
Butternut Squash Chili
Ingredients
- 1-1.5 lb Butternut Squash, peeled and cubed
- 2½ cup Broth, low-sodium
- 1 can Black Beans, drained and rinsed
- 1 can Great North Beans, drained and rinsed
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1 Onion, diced
- 1 can Diced Tomatoes
- 5 cloves Garlic, minced
- 2 tsp Chili Powder
- 1 tsp Cumin
- ½ tsp Ginger
Instructions
- Add all ingredients to a slow cooker and cook on low for 4 hours or until squash is tender. Enjoy!
