Slow Cooker Curried Butternut Chili
Recipe type: Main Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This comforting, hearty, and delicious vegetarian chili with warming curry spices makes the perfect fall dinner.
  • 2 tsp extra virgin olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • ½ medium butternut squash, cubed (about 2 cups)
  • 1 tbsp curry powder
  • 1 tbsp chili powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 2 bay leaves
  • 1 tsp salt
  • Pepper, to taste
  • 2-14.5oz can diced fire roasted tomatoes
  • 1-15oz can red kidney beans, drained and rinsed
  • 1-15oz can white kidney beans, drained and rinsed
  • 2 tsp apple cider vinegar
  1. Turn a 4-6qt slow-cooker to high.
  2. Place olive oil, onion, bell pepper, garlic, squash, curry powder, chili powder, garam masala, turmeric, bay leaves, salt, and pepper in slow cooker. Stir to combine.
  3. Add tomatoes and beans, stirring to combine.
  4. Cook on high for 3½ to 4 hours. Stir in apple cider vinegar and serve.
Recipe by Hummusapien at