Vegan Butternut Squash Chili
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Prep time: 
Cook time: 
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Serves: 6-8
 
Ingredients
  • 1 medium white onion
  • 1 red bell pepper
  • 2 jalepenos
  • 1 tbsp of tomato paste
  • 3.5 cups of chopped butternut squash
  • 1¾ cans of kidney beans
  • 1 tbsp of cumin
  • 1 tsp of chipotle powder
  • 1 chopped tomato
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 3 cloves of minced garlic
  • 2 cups of organic vegetable stock
Instructions
  1. Chop onions, tomato, red bell pepper, and mince garlic cloves
  2. Add chopped vegetables including pre-chopped butternut squash and vegetable stock to slow cooker.
  3. Finely dice jalepenoes and scoop out most of the seeds (which is where the heat is). Add to slow cooker.
  4. Then add rest of the ingredients, and stir so they are mixed.
  5. Set slow cooker on high and cook until butternut squash is soft 6-8 hours. Stir occasionally since the slow cooker will be full and vegetables on top will cook slower.
Nutrition Information
Serving size: 8
Recipe by Healing and Eating at https://www.healingandeating.com/2014/02/vegan-butternut-squash-chili.html