Slow Cooker Butternut Squash Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili made with butternut squash, black beans, kidney beans, and fall spices simmered in a slow cooker. Warming and flavorful with natural sweetness from the squash. Serve with toppings for a satisfying main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 8- 1 medium butternut squash (approx. 2 pounds, peeled, cut into half inch pieces)
- 1 ½ cups chicken broth ( or vegetable broth)
- 15 ounces canned black beans (1 can, drained and rinsed)
- 15 ounces canned red kidney beans (1 can, drained and rinsed, or great northern beans)
- 14 ounces canned petite diced tomatoes (with juices, 1 can)
- 2 bell peppers (any color, diced)
- 1 yellow onion (diced)
- 5 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- toppings as desired (see notes)
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 782mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 869mg
- Calcium
- 110mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 782MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.