Description
A hearty and comforting Slow Cooker Butternut Squash and Farro Chili, packed with tender butternut squash, beans, and nutritious farro, simmered with warming spices for a delicious vegetarian meal.
Ingredients
Scale
Main Ingredients
- 2 lbs butternut squash, peeled and diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 5 garlic cloves, minced
- 2 (15 oz) cans diced tomatoes
- 3 tablespoons tomato paste
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can cannellini beans, drained
- 1 1/2 cups low-sodium vegetable broth
- 1 cup farro, rinsed
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Ingredients: Peel and dice the butternut squash into bite-sized pieces. Chop the onion and bell pepper, and mince the garlic cloves carefully.
- Combine in Slow Cooker: In a 6-quart slow cooker, add the diced butternut squash, chopped onion, bell pepper, minced garlic, canned diced tomatoes with their juice, tomato paste, drained black beans and cannellini beans, rinsed farro, and low-sodium vegetable broth.
- Add Spices: Sprinkle in the chili powder, cinnamon, cumin, salt, and black pepper evenly over the ingredients in the slow cooker.
- Cook Chili: Cover the slow cooker with its lid and cook on high heat for 3 to 4 hours, or alternatively, on low heat for 6 to 8 hours, until the butternut squash is tender and the farro is cooked through.
- Serve: Once cooked, spoon the chili into bowls and add your favorite toppings such as shredded cheese, sour cream, or chopped cilantro if desired. Enjoy your warm and hearty chili!
Notes
- For a gluten-free option, substitute farro with quinoa or brown rice.
- If you prefer a thicker chili, cook uncovered for the last 30 minutes or mash some of the squash with a spoon.
- Adjust the chili powder level to your preferred spice heat.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Toppings like avocado, shredded cheese, or green onions complement this chili beautifully.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 410 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
