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Slow Cooker Butternut Squash Chipotle Chili | Can't Stay Out of the Kitchen | this wonderful #chili includes #butternutsquash #blackbeans & #chipotle peppers making it incredibly delicious. #Tex-Mex #soup #vegan #glutenfree

Slow Cooker Butternut Squash Chipotle Chili

Teresa Ambra
This delicious Tex-Mex soup is filled butternut squash, tomatoes, black beans, chipotle peppers and spices that bring out both a sweet and spicy essence that's unbelievably good. Healthy, low calorie, gluten free and vegan chili made in the crockpot.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 8
Calories 299 kcal

Equipment

  • 1 crockpot
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 1 medium red onion chopped
  • 2 red bell peppers chopped
  • 1 large butternut squash peeled and chopped, (mine was about 5 lbs.)
  • 4 cloves garlic minced
  • 2 tbsp. olive oil eliminate this if cooking in crockpot
  • 3/4 tsp. pink Himalayan sea salt
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 to 1 tbsp. chipotle pepper in adobo sauce chopped, (up to 1 tablespoon or to taste)
  • 1 bay leaf
  • 1/4 tsp. cinnamon
  • 14 oz. can tomatoes diced, undrained
  • 30 oz. can black beans rinsed and drained (two 15-oz. cans)
  • 32 oz. organic vegetable broth
  • 2 avocados sliced or chopped
  • 1 tbsp. cilantro chopped, for garnish
  • 1 tsp. cilantro leaves for garnish
  • 1/2 cup Tri-Color tortilla strips for garnish
  • 1/4 tsp. crushed red pepper flakes for garnish, or Tabasco sauce or Louisiana hot sauce for garnish (if desired)

Instructions
 

  • Place onion, peppers, garlic, butternut squash, tomatoes, chipotle pepper, vegetable broth and all the seasonings and herbs in a crockpot.
  • Cover with lid and cook about 2 hours on low until veggies are tender.
  • Stir in black beans and cook about 30 minutes longer until heated through and chili has thickened.
  • Check seasonings, add additional chipotle pepper if you desire more heat.
  • Stir in about a tablespoon of chopped, fresh cilantro.
  • Heat through.
  • Ladle chili into bowls.
  • Drizzle with a few drops of hot sauce if you desire more heat in your chili.
  • Stir to combine.
  • Top with cilantro leaves, tortilla strips and avocado slices.

Notes

NOTE: This is also really good with rice added to the soup.
 
Recipe adapted from Cookie and Kate.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 299kcalCarbohydrates: 43gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1162mgPotassium: 1147mgFiber: 15gSugar: 7gVitamin A: 12044IUVitamin C: 73mgCalcium: 127mgIron: 4mg
Keyword avocados, black beans, butternut squash, crockpot, gluten free, main dish, Slow Cooker, soup, tomatoes, vegan, vegetable
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