Chili is a great meal prep dish because it makes a lot and can easily be stored in either the refrigerator or freezer. This one is full of veggies, grains, and beans so it’s jam packed with nutrients and healthy carbs. It is also completely vegan and gluten free. While chili is usually made in fall or winter, this butternut squash version can be enjoyed year round. It is extremely easy to make as you just put everything into a slow cooker/crock pot and let it cook!
For this recipe, you will need:
- Yellow Onion: this is a sweeter variety and great in chili
- Butternut Squash
- Garlic
- Cumin
- Paprika
- Chili Powder
- Salt
- Black Pepper
- Fire Roasted Tomatoes: this adds some char flavor to the dish, but you can use regular canned, peeled, or crushed tomatoes
- Low Sodium Vegetable Broth
- Bell Pepper: I used green and red, but any color would work
- Black Beans: you could swap out for chickpeas, kidney beans, or lentils or use two cannellini beans
- Cannellini Beans: you could swap out for chickpeas, kidney beans, or lentils
- Quinoa: I love having a grain included, but you can omit it entirely or add in rice, barley, farro, or any other grain
Tips:
- You add in the quinoa or grain after a couple of hours since they cook quickly
- You can top your chili with some healthy sour cream, avocado, or enjoy it just as it is
How to make on the Stove:
- Saute onions in 1 tbsp of olive oil in a large dutch oven or pot over medium heat until they brown. Add garlic, then chopped bell peppers and butternut squash cubes and saute for 5-8 minutes. Add in 4 cups of vegetable broth, fire roasted tomatoes, and beans and cook for 5 minutes. Close lid and allow chili to cook over low to medium heat for 20 minutes, then add in spices (cumin, paprika, chili powder, salt, and pepper). Add in cooked quinoa and let chili sit over low heat for 5-10 more minutes and enjoy!
How to Store:
- In a sealed airtight container in the refrigerator for up to 4 days or in a sealed airtight container in the freezer for up to 3 months!
Slow Cooker Butternut Squash Chili
Ingredients
- 1 yellow onion, chopped
- 3 cups butternut squash, cubed
- 2 bell peppers, diced
- 3 garlic cloves, minced
- 3 cups low sodium vegetable broth
- 1 14.5oz can fired roasted tomatoes
- 1 can black beans
- 1 can cannellini beans
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1-2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup dry quinoa
Instructions
- Put all ingredients (except quinoa) in your slow cooker and cook on low for 5 hours.
- Stir the chili after two hours and then after four hours to make sure everything is cooking evenly, especially the squash.
- After three hours, add the dry quinoa to the slow cooker.
- Enjoy with your favorite toppings like avocado, cheese, or sour cream.
Did you make this recipe?Tag @girlswhoeat!
