One of my favorite pieces of kitchen equipment has got to be the slow cooker. You just throw in your ingredients, turn it on, and leave it! How simple can it get? When you’re short on time, as most of us tend to be during the holidays, the slow cooker can be your best friend for putting together quick and easy meals. (Maybe also another idea for your Christmas list?? )
Slow cooker recipes can be very diverse, but one of my favorite things to make in there is chili. I have been pondering for weeks, trying up come up with a use for this beautiful butternut that has been sitting on my counter. Usually my boyfriend is the chili master in our home, but tonight I decided to create a new chili recipe of my own, including that squash!
Butternut Squash Chili
- 1 butternut squash, peeled and diced
- 2 cans black beans
- 1 can kidney beans
- 1 cup cooked lentils
- 1 can diced tomatoes
- 1 cup frozen corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 T chili powder
- 1/2 T coriander
- 1 t garlic powder
- sea salt to taste
- 1/2 T olive oil
- 1 t ground cumin
1. Place diced squash on a baking sheet, sprayed with cooking spray. Roast in the oven at 400F for 20-30 minutes.
2. While your squash roasts, prepare your other ingredients. Add all of the ingredients to a slow cooker, turned on low. Stir together until mixed thoroughly. When the squash is finished roasting, stir in, as well.
3. Allow to sit and cook for 4-24 hours, stirring intermittently. Actually, the longer you cook it the better. It lets the flavors meld more thoroughly.
I ended up freezing about half of the recipe to eat at a later date (probably next week), and put the other half in containers to bring to work with me. I’ve been enjoying it immensely! There’s nothing like a hearty chili on these cold almost-winter days!