This slow cooker white bean chili with butternut squash brings just the right amount of spicy and savory, with a touch of sweetness.
- 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
- 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.
- Category: Chili
- Method: Slow Cooked
- Cuisine: Slow Cooker
Keywords: chili, vegetarian, white beans, butternut squash