Try this Butternut Chili recipe, or contribute your own
- 1 tbsp. olive oil
- 4 cloves garlic
- 2 stalks celery chopped
- 1 red onion chopped
- 1 tsp. cumin
- 1 tbsp. honey
- 1 tsp. chili powder
- 1 tsp. powdered ginger
- 1 green bell pepper de-seeded and diced
- 1 red bell pepper de-seeded and diced
- 1 small butternut squash peeled, de-seeded and cubed (save the seeds for
- these
- )
- 3 cups broth
- 1 28- oz. can muir glen fire roasted diced tomatoes
- 3 cups black beans
- 1 1/2 cups pinto beans
- 1 tbsp. white or rice vinegar
- 2 diced green chiles or 1 diced jalapeno (optional)
- optional toppings: cilantro cheese, avocado, squeeze of lime
- Carbohydrate 316.028520134691 g
- Cholesterol 0 mg
- Fat 36.0946150030676 g
- Fiber 98.7268486425682 g
- Protein 99.0842450503315 g
- Saturated Fat 5.77328650078963 g
- Serving Size 1 1 recipe (2452g)
- Sodium 2392.13000000568 mg
- Sugar 217.301671492122 g
- Trans Fat 2.81970300069874 g
- Calories 1922 calories
Step-by-step
- Turn slow-cooker onto low and add olive oil.
- Using garlic press, add 4 cloves garlic.
- Add in spiced and stir.
- Add remaining ingredients except toppings and stir.
- Cook on low for 4-6 hours.
- Serve with desired toppings.
When long cooking times clash with rigid schedules, low-heat slow-cooker applications provide a reliable structural workaround. Cubed winter squash and legumes require sustained heat to soften completely without dissolving into mush, making an extended four-to-six-hour low setting ideal. Introducing whole spices like cumin and chili powder directly to the oil at the beginning releases fat-soluble flavor compounds before the liquid is added.
Preparing this dish ahead of time actually improves the overall texture, as starches from the black beans and pinto beans hydrate further during refrigeration. Store the cooled mixture in airtight glass containers for up to four days in the refrigerator, or transfer it to heavy-duty freezer bags for up to three months. Thaw frozen portions overnight in the refrigerator before reheating them on the stovetop over medium heat, stirring occasionally until the internal temperature reaches 165 degrees Fahrenheit.
Assessing doneness requires monitoring the squash cubes rather than relying on a timing clock alone. Press a piece against the side of the ceramic insert with a spoon; if it yields with minimal resistance while maintaining its distinct shape, the batch is ready. For variations in heat profile, swap the jalapeño for poblano peppers, or substitute vegetable stock for chicken broth depending on dietary preferences.
