
Author:
Williams’ Master Chef
Updated:
This slow cooker butternut squash chili combines cubed squash with black beans, tomatoes, and Williams Original Chili Seasoning for a hearty vegetarian chili that cooks hands-off for 6-8 hours. The squash adds natural sweetness and body while the beans provide protein and substance. Perfect for meal prep or feeding a crowd.
15 mins
5 hrs
6
Combine the squash, beans, tomatoes, broth, bell pepper, onion, Williams Original Chili Seasoning and garlic together in a slow cooker.
Cover and cook on high for 3 hours, or on low for 5 hours, until flavors fully develop and the vegetables are tender.
Divide the chili between serving bowls, and top with sour cream and green onions.
Tip: Substitute kidney beans, white beans or chickpeas for black beans.
About 8 servings per container
Serving size 2 tsp (3.5g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: CHILI PEPPER, SPICES, GARLIC POWDER. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
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