What’s more comforting than a warm bowl of homemade chili during the winter months? I grew up eating chili, and I look forward to this vegetarian chili my husband makes annually. If you are a fan of black bean and sweet potato chili, then you will definitely be in love with this version that uses butternut squash and three types of beans.
Beans add protein, fiber and texture to this dish, while the butternut squash gives this meal a hint of sweetness. This is a great vegetarian meal for even nonvegetarians to enjoy, as it yields a stick-to-your-ribs heartiness that’s definitely filling, not to mention delicious.
Slow cooker 3-bean butternut squash chili recipe
This easy slow cooker chili uses diced butternut squash along with three varieties of beans, spices and vegetables to transform it into a hearty and warming meatless comfort meal.
Prep time: 20 minutes | Cook time: 8 hours | Total time: 8 hours 20 minutes
For the chili
- 2 cups diced fresh butternut squash
- 1 cup kidney beans
- 1 cup black beans
- 1 cup pinto beans
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 chipotle peppers, mashed
- 1 (28 ounce) can diced fire-roasted tomatoes with juices (or substitute regular diced tomatoes)
- 1 envelope powdered chili mix
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- Sour cream
- Shredded cheese
- Sliced green onion
- To the slow cooker, add all the ingredients for the chili.
- Mix well, and cover with the lid.
- Set the heat to low, and cook the chili for 8 hours.
- When the chili is done, spoon it into bowls, and garnish with sour cream, shredded cheese and green onions. Serve warm.