Slow Cooker Butternut Squash Chili

A delicious lean beef chili recipe made with a blend of beans and butternut squash

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 354kcal

Author Amee

2 lbs lean ground beef 92%
1 tablespoon extra virgin olive oil
2 lbs diced butternut squash fresh, not frozen (I love to buy this already peeled and chopped when available)
20 oz frozen vegetable seasoning blend (diced onion, celery, pepper, and parsley blend) 2 (10 oz) packages
28 oz can fire-roasted crushed tomatoes do not drain
15 oz can tomato sauce
15 oz can black beans drained and rinsed
15 oz can red kidney beans drained and rinsed
15 oz can low-sodium northern beans drained and rinsed
15 oz can low-sodium cannellini beans drained and rinsed
3 tablespoon chili powder
4 teaspoon cumin
4 garlic cloves minced
salt and pepper to taste

Heat a large skillet over medium heat and add 1 tablespoon olive oil
Add beef, frozen vegetable blend and garlic to the pan
Cook until beef is cooked through (about 10 minutes), drain, and pour the mixture into the slow cooker
Add all other ingredients and stir
Cook 4 hours on high or 8 hours on low, until butternut squash is tender.

Prepping the squash - Cutting butternut squash isn't exactly simple, so I usually grab them pre-chopped from the store. However, if you want to take on the challenge, make sure you have a very sharp knife and check out this resource on cutting and peeling butternut squash.
Add cocoa powder - This may seem strange, but a tablespoon of cocoa brightens up the other ingredients and makes the flavors more vibrant.