Bean and Butternut Squash Slow-Cooker Chili
by Swanson Health
Gluten Free
Comfort Food made Easy, Healthy, and Delicious. This slow-cooker recipe gives you the night off from cooking and fills you and your family full of food that's great for your health.
  • 1 medium-sized butternut squash, peeled and diced into (roughly) 1-inch cubes
  • 1 organic red bell pepper, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can fire-roasted tomatoes
  • 1 can (or 1.5 cups cooked) kidney beans
  • 1 can (or 1.5 cups cooked) black beans
  • 1 tablespoon apple cider vinegar (optional)
  • 2 tablespoons extra virgin olive oil
  • 2.5 cups low-sodium organic vegetable broth
  • 1/2 teaspoon each: paprika*, cayenne pepper*, dried cilantro *use less of or eliminate for a non-spicy version
  • 1 teaspoon each: chili powder, cumin
  • black pepper & salt to taste, as desired
  • Instructions:
    1. Add all of the ingredients to a large slow-cooker.
    2. Stir it up so that all of the ingredients are mixed together.
    3. Cook on either high for 6 hours or low for 8-10 hours.
    4. Spoon into a bowl and add any desired toppings (avocado, fresh cilantro, etc.).
    5. Enjoy!!
    Nutrition facts (per serving):