This recipe is the perfect combination of squash, beans, peppers, and tomatoes all slow-cooked in a savory broth. This healthy chili is guaranteed to satisfy!
Ingredients :
For the Chili
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
Directions :
Drain beans and rinse well.
Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
Remove 2 cups of the chili and mash, return to the pot and stir in.
