From Spend With Pennies
Slow Cooker Butternut Squash Chili
- Time
- 4 hr 20 min
- Makes
- 8
- Ingredients
- 14
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Ingredients
- 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)
Nutrition · per serving
- Calories
- 215 kcal
- Fat
- 1 g
- Fiber
- 12 g
- Sugar
- 6 g
- Sodium
- 544 mg
- Protein
- 12 g
- Cholesterol
- 1 mg
- Carbohydrate
- 43 g
- Saturated fat
- 0.3 g
- Unsaturated fat
- 0.7 g
As published by Spend With Pennies.
The method
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