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Slow Cooker Curried Butternut Chili is an easy, hearty, vegan weeknight meal!

Slow Cooker Curried Butternut Chili

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 mins
  • Yield: 4-6 1x
  • Category: Main Meal

Description

This comforting, hearty, and delicious vegetarian chili with warming curry spices makes the perfect fall dinner.


Scale

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
  • 214.5oz can diced fire roasted tomatoes
  • 115oz can red kidney beans, drained and rinsed
  • 115oz can white kidney beans, drained and rinsed
  • 2 tsp apple cider vinegar

Instructions

  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 3 1/2 to 4 hours. Stir in apple cider vinegar and serve.