Slow Cooker Butternut Squash Chili

Name: Slow Cooker Butternut Squash Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
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)

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Prep Time: 15 minutes

Cook Time: 240 minutes

Total: 255 minutes

Servings: 6

butternut squash chili easy

Step 1

Add everything (except the lime juice) to a slow cooker. Stir, cover and place on HIGH for 4 hours (or LOW for 8 hours).

Step 2

Remove the lid, stir and add the lime juice. Taste and adjust the salt & pepper as needed.

Step 3

Serve hot with the optional toppings.

Slow Cooker Butternut Squash Chili

Prep Time: 15 minutes

Cook Time: 240 minutes

Total: 255 minutes

Servings: 6

Ingredients

Instructions

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