Slow Cooker Butternut Squash Chili

Name: Slow Cooker Butternut Squash Chili
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 12
Cuisine: American
Ingredients: 2 lb Ground Beef (2 lbs lean ground beef 92%); 1 tbsp Extra Virgin Olive Oil (1 tbsp extra virgin olive oil); 2 lb Butternut Squash (2 lbs diced butternut squash fresh, not frozen (I love to buy this already peeled and chopped when available)); 20 oz Vegetable Seasoning Blend (20 oz frozen vegetable seasoning blend (diced onion, celery, pepper, and parsley blend) 2 (10 oz) packages); 28 oz Crushed Tomatoes (28 oz can fire-roasted crushed tomatoes do not drain); 15 oz Tomato Sauce (15 oz can tomato sauce); 15 oz Black Beans (15 oz can black beans drained and rinsed); 15 oz Red Kidney Beans (15 oz can red kidney beans drained and rinsed); 15 oz Great Northern Bean (15 oz can low-sodium northern beans drained and rinsed); 15 oz Cannellini Bean (15 oz can low-sodium cannellini beans drained and rinsed); 3 tbsp Chili Powder (3 tbsp chili powder); 4 tsp Cumin Seeds (4 tsp cumin); 4 cloves Garlic (4 garlic cloves minced); 0 pieces Table Salt (salt and pepper to taste)

A hearty, slow-cooked beef and butternut squash chili with a blend of beans and fire-roasted tomatoes, seasoned with chili powder and cumin.

310 minAmerican

Servings12

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Gluten Free
Dairy Free
Halal

Ingredients

For 12 servings

Ground Beef2 lb · 2 lbs lean ground beef 92%
Extra Virgin Olive Oil1 tbsp · 1 tbsp extra virgin olive oil
Butternut Squash2 lb · 2 lbs diced butternut squash fresh, not frozen (I love to buy this already peeled and chopped when available)
Vegetable Seasoning Blend20 oz · 20 oz frozen vegetable seasoning blend (diced onion, celery, pepper, and parsley blend) 2 (10 oz) packages
Crushed Tomatoes28 oz · 28 oz can fire-roasted crushed tomatoes do not drain
Tomato Sauce15 oz · 15 oz can tomato sauce
Black Beans15 oz · 15 oz can black beans drained and rinsed
Red Kidney Beans15 oz · 15 oz can red kidney beans drained and rinsed
Great Northern Bean15 oz · 15 oz can low-sodium northern beans drained and rinsed
Cannellini Bean15 oz · 15 oz can low-sodium cannellini beans drained and rinsed
Chili Powder3 tbsp · 3 tbsp chili powder
Cumin Seeds4 tsp · 4 tsp cumin
Garlic4 cloves · 4 garlic cloves minced
Table Salt0 pieces · salt and pepper to taste

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Steps

1Heat a large skillet over medium heat and add 1 tbsp olive oil.
2Add beef, frozen vegetable blend and garlic to the pan.
3Cook until beef is cooked through (about 10 minutes), drain, and pour the mixture into the slow cooker.
4Add all other ingredients and stir.
5Cook 4 hours on high or 8 hours on low, until butternut squash is tender.