A nice, warm chili is great on a cool December day. I ran across this simple one that had a unique twist with butternut squash in it instead of your usual potatoes or meat. Once it gets cooking in the slow cooker, the whole house smells divine and you will likely sneak a taste before it is done as I did. Check out the recipe below!
Recipe – Yields 8 one-cup servings
- 2 teaspoons canola oil
- 1 large onion, diced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 2 tablespoons dark chili poweder
- 2 teaspoons ground cumin
- ¼ teaspoon red pepper flakes
- 1 (29-ounce) can crushed tomatoes
- 3 (15.5-ounce) cans red kidney or black beans, rinsed and drained
- 12 ounces butternut squash, peeled and diced (about 3 cups)
- 1 cup vegetable stock
- Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.
- Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.
Source: Spark Recipes