This vegetarian chili is a delicious mix of flavors and textures. It’s a perfect dish to put in the slow cooker in the morning and then have it be ready when you go home after work. I prepped the onion mixture, washed the beans and peeled and cut the squash up the night before while prepping that dinner, kept them all in the fridge overnight and then just put everything in the cooker before I walked out the door in the morning. So easy. Super delicious.
You could easily add chicken or beef or meatless crumbles or, for a vegan version, use soy cheese.
Butternut Squash Chili with Queso Fresco-slow cooker
Ingredients:
- 1 tbsp olive oil
- 1&1/2 cups yellow onion, chopped small
- 1 garlic clove, minced
- 1.5 tbsp chili powder
- 1.5 tbsp ancho chili powder
- 3/4 tsp ground cumin
- 4 cups butternut squash, peeled and cut into 1/2 inch cubes (about 1 lb)
- 2 16oz cans pinto beans, rinsed and drained
- 1&1/2 cups water
- 1 16oz can sweet corn, drained
- 1 tsp salt
- 1 28oz (or 2 14.5oz) cans diced tomatoes (I used Hunts Fire Roasted)
- 1 4.5oz can chopped green chilis (not drained)
- queso fresco
- scallions
Instructions:
- Heat oil over medium heat in a large, non-stick skillet. Add the onion and garlic, cook for a few minutes until tender. Add the chili powders and cumin and cook for 2 more minutes, stirring constantly. Set aside. (If you’re cooking ahead allow to cool completely and place in an airtight container in the fridge.)
- Into the slow cooker put the onion mixture, squash, and remaining ingredients through and including green chilis.
- Cover and cook on low for 8 hours.
- Ladle chili into individual bowls and sprinkle with cheese and scallions.
- To freeze allow the chili to cool completely. Ladle into quart-sized ziplock bags, get all of the air out of the bag, seal and freeze.
Adapted from Cooking Light Slow-Cooker Tonight! cookbook (which is very good)
Sparks from the Kitchen 