Slow Cooker Butternut Squash and Black Bean Chili
Slow Cooker Butternut Squash and Black Bean Chili! Vegan and Gluten-Free, perfect for cold nights. Put it on in the morning and dinner is ready a few hours later! | www.delishknowledge.com
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped red or yellow onion
- 2 garlic cloves, minced
- 1 green pepper, chopped
- 2 jalapenos, seeded and finely chopped
- 1 tablespoon balsamic vinegar
- 4 cups chopped butternut squash
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 2 15 oz. cans black beans, drained and rinsed
- 2-3 cups Pacific Foods Organic Vegetable Broth, regular or low sodium-- see notes.
- 1 28 oz. can diced tomatoes, drained
- Chili toppings, if desired
Instructions
- Heat 1 tablespoon olive oil in medium saucepan over medium heat. Add the onion and cook for 5 minutes, until tender. Stir in the minced garlic cloves, jalapeno and chopped bell pepper and cook for another 2-3 minutes, until pepper is soft.
- Stir in the balsamic vinegar to deglaze the pan, scraping up any browned bites on the bottom of the pan.
- Add the cooked pepper and onion mixture to the slow cooker along with the butternut squash, chili powder, cayenne, cumin, cinnamon, black beans, broth and tomatoes.
- Turn to high and cook for 5-6 hours until butternut squash is very soft and chili is thick.
- To make on the stove top, add remaining ingredients to the cooked onion mixture and simmer for 60-75 minutes until squash is soft and chili is thick.
Notes
A reader noted that this recipe had too much liquid. I find that 3 cups works for my slow cooker, but it could be a variance in appliances. Make sure you don't add any liquid from the beans. Therefore, I recommend starting with 2 cups broth and cook, if you find that you need more, add as needed.