Crock Pot Butternut Chili Recipes

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SLOW COOKER BUTTERNUT SQUASH CHILI



Slow Cooker Butternut Squash Chili image

Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare, just simply add in some of your fall favorite vegetables and let the slow cooker do the work!

Provided by Melanie

Categories     Dinner     Main Course

Time 4h20m

Number Of Ingredients 16

1 butternut squash (approx. 2 pounds, peeled, cut into half inch pieces)
1 ½ cups chicken broth ( or vegetable broth)
15 ounces black beans (1 can drained and rinsed)
15 ounces kidney or great northern beans (1 can drained and rinsed)
14 ounces petite diced tomatoes, with juices (1 can)
2 bell peppers, any color (diced)
1 onion (diced)
5 cloves garlic (minced)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt and pepper each
cilantro
sour cream
chips
cheese

Steps:

  • Drain beans and rinse well.
  • Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
  • Remove 2 cups of the chili and mash, return to the pot and stir in.
  • Serve with desired toppings.

Nutrition Facts : Calories 215 kcal, Carbohydrate 43 g, Protein 12 g, Fat 1 g, SaturatedFat 0.3 g, Cholesterol 1 mg, Sodium 544 mg, Fiber 12 g, Sugar 6 g, UnsaturatedFat 0.7 g, ServingSize 1 serving

SLOW COOKER BUTTERNUT SQUASH



Slow Cooker Butternut Squash image

I couldn't find a good recipe for slow cooked squash online, so I just made one myself!

Provided by Sockbum

Categories     Side Dish     Vegetables     Squash

Time 6h15m

Yield 4

Number Of Ingredients 5

1 (3 pound) butternut squash - peeled, seeded, and cut into cubes
1 cup apple juice
¼ cup butter, melted
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon

Steps:

  • Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
  • Cook on Low for 6 to 8 hours.

Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g

CHICKEN BUTTERNUT CHILI



Chicken Butternut Chili image

At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon canola oil
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed peeled butternut squash
1 medium tomato, chopped
2 tablespoons tomato paste
1 envelope reduced-sodium chili seasoning mix
2 cups chicken stock
1 cup cubed cooked chicken breast
Chopped fresh cilantro

Steps:

  • In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 591mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

CROCK POT BUTTERNUT CHILI



Crock Pot Butternut Chili image

I love this chili. The combination of beef, butternut squash, ancho chiles and cilantro is a real winner. Don't be afraid to make extra because it's great reheated.

Provided by Olha7397

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 lb lean ground beef
2 onions, finely chopped
4 garlic cloves, minced
1 tablespoon cumin seed, toasted and ground
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 cinnamon stick, piece (2 inches)
1 (28 ounce) can diced tomatoes, including juice 796 mL
3 cups cubed peeled butternut squash (1 inch)
2 cups cooked dried kidney beans or 2 cups canned kidney beans, drained and rinsed
2 ancho chilies or 2 guajillo chilies
2 cups boiling water
1/2 cup coarsely chopped fresh cilantro

Steps:

  • In a skillet, heat oil over medium high heat for 30 seconds. Add beef and onions and cook, stirring, until beef is no longer pink, about 5 minutes. Add garlic, toasted cumin, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add diced tomatoes with juice and bring to a boil.
  • Place squash and beans in slow cooker stoneware and cover with sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until squash is tender.
  • Half an hour before recipe is finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they are submerged. Drain, reserving 1/2 cup of the soaking liquid. Discard stems and chop coarsely. In a blender, combine rehydrated chiles, cilantro and reserved soaking liquid. Puree. Add to stoneware and stir well. Cover and Cook on High for 30 minutes, until hot and bubbly and flavors meld.
  • TIP: If you prefer, you can soak and puree the chilies while preparing the chili and refrigerate until you're ready to add them to the recipe.
  • MAKE AHEAD: This dish can be partially prepared before it is cooked. Complete Steps 1 and 3. Cover and refrigerate tomato and chile mixtures separately overnight. The next morning, continue with the recipe. Serves 6.
  • 175 Essential Slow Cooker Classics.J. Finlayson.

Nutrition Facts : Calories 250.6, Fat 10.8, SaturatedFat 3.5, Cholesterol 49.1, Sodium 457.4, Carbohydrate 21.1, Fiber 4.2, Sugar 6.7, Protein 20.4

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