Slow Cooker Butternut Squash White Bean Chili

$For the Slow Cooker Butternut Squash White Bean Chili, gather these main ingredients: - 1 medium butternut squash, peeled and diced - 2 cans (15 oz each) white beans, drained and rinsed - 1 onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/2 teaspoon ground coriander - 4 cups vegetable broth - 1 cup frozen corn - 1 cup diced tomatoes - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving When choosing a butternut squash, look for one that feels heavy. The skin should be a deep tan with no soft spots. A firm squash means it is fresh. You want smooth skin and no blemishes. If you can, pick one that is medium-sized. These squash usually have the best flavor. White beans are great in this chili. I like cannellini or great northern beans. Both add a creamy texture. If you want to try something new, you can use navy beans. They work well too. If you prefer a different flavor, chickpeas are an option. Just drain and rinse them well, like you would with white beans. Start by peeling and dicing your butternut squash. This step may take some time, but it is worth it. Aim for bite-sized pieces to ensure even cooking. Next, chop the onion and bell peppers. Mince the garlic, too. Rinse the white beans in a colander. This removes extra salt and makes them taste fresh. Now, it's time to set up your slow cooker. Add the butternut squash, white beans, onion, garlic, and bell peppers. Sprinkle in the spices: ground cumin, smoked paprika, chili powder, and ground coriander. Stir everything gently to mix well. Pour in 4 cups of vegetable broth. Add the frozen corn and diced tomatoes next. Season with salt and pepper. Cover the slow cooker. Set it to cook on low for 6-8 hours or on high for 4 hours. You will know it's done when the squash is tender. For the best taste, choose ripe, fresh vegetables. Fresh cilantro adds a nice touch as a garnish. Squeeze fresh lime juice on top before serving. This adds brightness and enhances the flavors. Taste the chili before serving. Adjust seasoning if needed. If you want more heat, add extra chili powder or even diced jalapeños. Enjoy the warm and cozy flavors of this chili with your friends and family. To get the best texture in your chili, focus on the squash. Cut the butternut squash into even pieces. This helps it cook at the same rate. If you like a creamier chili, mash some of the beans after cooking. This adds a nice thickness. Remember to stir gently, so the squash stays intact. Spice is all about personal taste. If you want a kick, add more chili powder. For a milder flavor, cut back on the spices. You can also try adding fresh jalapeños for heat. Adjust the smoked paprika for a smoky taste. Always taste your chili as it cooks. This way, you can tweak the spices to your liking. One common mistake is not draining the beans well. Rinsing them removes extra salt and helps with texture. Another mistake is not stirring enough. Stirring helps mix the flavors well. Be careful with the salt; adding too much can overpower the dish. Lastly, avoid cooking too long on high heat. This can make the squash mushy instead of tender. {{image_2}} You can easily add meat to this chili if you want. Ground turkey or chicken works well. They add a nice flavor without overpowering the squash. Simply brown the meat in a pan before adding it to the slow cooker. For a heartier option, diced chicken breast or beef cubes are great too. Just add them with the other ingredients. This way, they cook perfectly and soak up all the spices. If you're a veggie lover, you can add more vegetables. Chopped carrots or zucchini blend well with the chili. You might even throw in some spinach for extra nutrients. Black olives or jalapeños can add a nice kick. Don't forget to adjust the seasoning if you add more veggies. This chili is flexible, so feel free to get creative with your favorites. This chili is easy to make vegan. The original recipe is already plant-based, thanks to the beans and squash. Just ensure your vegetable broth is vegan-friendly. If you want a creamier texture, add a splash of coconut milk or a dollop of cashew cream. This addition gives a rich taste and enhances the overall flavor. You can also swap out the toppings. Use avocado instead of sour cream for a fresh twist. Store any leftover chili in an airtight container. Make sure it cools down first. I suggest placing it in the fridge within two hours of cooking. Consume it within three to four days for best taste. Always check for any signs of spoilage before eating. You can freeze this chili, which is great for meal prep. Use freezer-safe containers or bags. Leave some space for expansion as it freezes. Label your containers with the date. It’s best to eat frozen chili within three months. To thaw, place it in the fridge overnight before reheating. Reheat your chili on the stove for even heat. Stir it often to avoid burning. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it reaches a safe temperature of 165°F. Add a splash of vegetable broth if it seems too thick. Yes, you can use fresh beans. However, you must soak them first. Soak the beans overnight in water. This helps them cook evenly. After soaking, add the beans to the slow cooker. You will need to adjust the cooking time. Fresh beans usually take longer to cook. Cook them on high for about 6-8 hours. Make sure they are soft before serving. To spice up your chili, add more chili powder. You can also use fresh jalapeños. Just chop them and mix them in. For a smoky flavor, add chipotle peppers. They can add heat and depth. Another way is to sprinkle some cayenne pepper. Start with a small amount, then taste. Adjust until you reach your desired spice level. This chili pairs well with many sides. Serve it with cornbread for a classic touch. You can also offer tortilla chips for crunch. A simple green salad adds freshness. For a hearty meal, serve it over rice or quinoa. Don’t forget lime wedges for a zesty finish! In this blog post, we covered key ingredients for making Slow Cooker Butternut Squash White Bean Chili, how to prepare them, and cooking tips. I provided ideas for variations, including protein options and vegetarian substitutions. Finally, I shared storage tips to keep your chili fresh. With these insights, you can create a flavorful dish that suits your taste. Enjoy experimenting and making this chili your own!$

Slow Cooker Butternut Squash White Bean Chili

Warm up your evenings with this delicious Warm & Cozy Butternut Squash White Bean Chili! Packed with tender butternut squash, hearty white beans, and a blend of spices, this comforting dish is perfect for chilly nights. Easy to make in your slow cooker, it's a flavorful meal the whole family will love. Click through for the full recipe and enjoy a bowl of warmth today! #ChiliRecipes #ButternutSquash #ComfortFood #SlowCookerRecipes

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Ingredients

1 medium butternut squash, peeled and diced

2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

4 cups vegetable broth

1 cup frozen corn

1 cup diced tomatoes (canned or fresh)

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

In your slow cooker, add the diced butternut squash, rinsed white beans, chopped onion, minced garlic, and both bell peppers.

Sprinkle the ground cumin, smoked paprika, chili powder, and ground coriander over the veggies and beans. Stir gently to combine.

Pour in the vegetable broth and add the frozen corn and diced tomatoes. Season with salt and pepper to taste, allowing all ingredients to meld.

Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 4 hours, until the squash is tender.

Once cooked, give the chili a gentle stir and taste for seasoning, adjusting as needed.

Serve hot, garnished with fresh cilantro and lime wedges for added brightness.

Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8 servings