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Butternut Squash Beef Chili
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Slow Cooker Butternut Squash Chili

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Author Amee

Ingredients

  • 2 lbs 92% lean ground beef
  • 1 tbsp extra virgin olive oil
  • 2 lbs diced butternut squash fresh, not frozen
  • 2 10 oz packages frozen vegetable seasoning blend (diced onion, celery, pepper and parsley blend)
  • 1 28 oz can fire roasted crushed tomatoes, do not drain
  • 1 15 oz can tomato sauce
  • 2 15 oz cans tri-bean blend (black, pinto and red kidney beans), drained and rinsed
  • 1 15 oz can low-sodium northern beans, drained and rinsed
  • 1 15 oz can low-sodium cannellini beans, drained and rinsed
  • 3 tbsp chili powder
  • 4 tsp cumin
  • 4 garlic cloves minced
  • salt and pepper to taste

Instructions

  • Heat a large skillet over medium heat and add 1 tbsp olive oil
  • Add beef, frozen vegetable blend and garlic to the pan
  • Cook until beef is cooked through, drain and pour mixture into a crock pot
  • Add all other ingredients and stir
  • Cook 4-5 hours on high or 8 hours on low, until butternut squash is tender.