Slow Cooker Butternut Squash Porter Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow-cooker vegetarian chili with black beans and butternut squash enriched with porter beer, finished with toppings like avocado and sour cream. Rich, warming, and perfect for fall.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 onion (diced)
- 1 jalapeño pepper (seeded and minced*)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup porter beer
- 1 28-ounce can diced tomatoes
- 3 cups cooked black beans (rinsed and drained (or about 2 cans))
- 1 small butternut squash (1 1/2 pounds, peeled, seeded and cubed)
- 1/2 teaspoon coarse salt (plus more to taste)
- 1/4 teaspoon Black Pepper (plus more to taste)
- Shredded cheddar
- Cilantro leaves
- Chopped avocado
- Chopped sweet onions
- Chopped scallions
- Sour cream
- Greek yogurt
At a glance
PER SERVING · TIME 490M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 1254mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1942mg
- Calcium
- 480mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.