Slow Cooker

Butternut Squash Chili is for Dinner.

Butternut Squash Chili takes 15 minutes to prepare.

Butternut Squash Chili takes 360 minutes to cook.

Butternut Squash Chili makes 10 servings.

The ingredients for Butternut Squash Chili are:

1 large Onions, raw
2 tbsp Olive Oil
4 clove Garlic
2 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
2 pepper Jalapeno Peppers
341 grams Sweet Corn, Canned
2 medium Carrots, raw
2 stalk, medium (7-1/2" - 8" lon Celery, raw
710 grams Beans, black
2 can Canned Tomatoes (fire roasted is good)
3 tbsp Chili powder
2 tbsp Cumin seed
1 tbsp Oregano, ground
4 cup, cubes Butternut Squash
2 tsp Salt
2 tsp Pepper, black

Here is how you make Butternut Squash Chili:

Step 1Cut all vegetables into small chunks, mince the garlic, and drain and rinse the beans. Step 2Warm oil in a large skillet over medium heat. Saut? onions until tender, about 3 minutes. Add garlic; saut? 1 minute. Add carrots, corn and celery, continue to cook another 2-3 minutes. Add the bell peppers and jalape?os; saut? until tender, about 3 minutes.Step 3Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.Step 4Season chili with salt and pepper. ServeServing Size: 1 cup servingNumber of Servings: 10Recipe submitted by SparkPeople user SANDRAREGINA.

The nutritional information for Butternut Squash Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 213.7

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 632.2 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 12.0 g
• Protein: 9.2 g

The dietary needs meet for Butternut Squash Chili is Vegan