Slow Cooker Butternut Squash Chili

• Produce

  • 1 (1.5 pound butternut squash
  • 1 can Black beans
  • 1 Cilantro
  • 5 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 1 can Great northern beans
  • 1 Poblano pepper
  • 1 Red bell pepper
  • 1 Sweet onion
  • 1 can Tomatoes, petite

• Canned Goods

  • 2 1/2 cups Chicken or vegetable broth

• Baking & Spices

  • 2 tsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 Cheese
  • 1 Sour cream

• Other

  • Chips

Found on spendwithpennies.com

Description

Ingredients

• 1 (1.5 pound) butternut squash, peeled, cut into half inch pieces
• 2½ cups chicken or vegetable broth
• 1 can black beans, drained and rinsed
• 1 can great northern beans, drained and rinsed
• 1 red bell pepper, diced
• 1 poblano pepper (or green bell), diced
• 1 sweet onion, diced
• 1 can petite diced tomatoes
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• Cilantro
• Sour Cream
• Chips
• Cheese

Directions

• Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
• Serve with desired toppings.