Name: Slow Cooker Curried Butternut Squash Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Indian
Ingredients: 2 tsp extra virgin olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1/2 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

Description

This comforting, hearty, and delicious Slow Cooker Butternut Squash Chili with warming curry spices makes the perfect cool weather dinner. Healthy, vegan, and gluten free!

Ingredients

Scale

2 tsp extra virgin olive oil
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1/2 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

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Instructions

Turn a 4-6qt slow-cooker to high. 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.
Add tomatoes and beans, stirring to combine.
Cook on high for 3 1/2 to 4 hours. Stir in apple cider vinegar and serve.