Name: Slow Cooker Vegetarian White Bean Chili with Butternut Squash
Prep time: 10 min
Cook time: 4 h
Total time: 12 h 10 min
Cuisine: Slow Cooker
Ingredients: 1 pound dry great northern beans, rinsed; 1 red bell pepper, diced; 1 jalapeno, seeded and diced; 1 4-ounce can green chilies, drained; 2 cups peeled and cubed butternut squash; 2 cloves garlic, minced; 1 ½ teaspoons ground cumin; 1 teaspoon salt, or more to taste; 3 cups homemade or packaged vegetable broth; 4 cups water

Description

This slow cooker white bean chili with butternut squash brings just the right amount of spicy and savory, with a touch of sweetness.

Ingredients

Scale

1 pound dry great northern beans, rinsed
1 red bell pepper, diced
1 jalapeno, seeded and diced
1 4-ounce can green chilies, drained
2 cups peeled and cubed butternut squash
2 cloves garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon salt, or more to taste
3 cups homemade or packaged vegetable broth
4 cups water

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Instructions

Place beans in a large bowl and cover with 2 inches of water. Cover and let sit at room temperature overnight.
Drain and rinse soaked beans and place in your slow cooker.
Add remaining ingredients to slow cooker. Stir.
Cover and cook on high for 4 hours, or on low for 8 hours.
Serve immediately. Store leftovers in the fridge for up to 7 days, or in the freezer for 3-4 months.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Chili
Method: Slow Cooked
Cuisine: Slow Cooker

Keywords: chili, vegetarian, white beans, butternut squash