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.
Prep Time 25 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 8
Calories 299 kcal
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)
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.
NOTE: This is also really good with rice added to the soup.
© Can’t Stay Out of the Kitchen
Calories: 299 kcal Carbohydrates: 43 g Protein: 10 g Fat: 12 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 8 g Sodium: 1162 mg Potassium: 1147 mg Fiber: 15 g Sugar: 7 g Vitamin A: 12044 IU Vitamin C: 73 mg Calcium: 127 mg Iron: 4 mg
Keyword avocados, black beans, butternut squash, crockpot, gluten free, main dish, Slow Cooker, soup, tomatoes, vegan, vegetable