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Crockpot Butternut Squash Chili

Crockpot Butternut Squash Chili

I hearty chili full of flavor with a hint of something special

Ingredients

  • 5 cups navy beans
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 cloves of garlic minced
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 TBS chili powder
  • 1 TBS salt and pepper to taste or more
  • 1 tsp paprika
  • 1/2 tsp smoked paprika optional
  • 1/2 tsp cumin
  • 1/2 tsp pumpkin pie spice optional
  • 2 cups chopped butternut squash

Instructions

  1. Start by preparing your beans for cooking. Sort to remove any rocks, debris and other non navy beans. Rinse and then soak in filtered water for at least 4 hours. Rinse again and discard water.
  2. To your crockpot, add beans, onion, pepper, butter, brown sugar, garlic and spices. Fill with water almost completely full. Cover and let cook for 8 hours on high. You can either add your butternut squash in the beginning or if you want to keep some of the color, add it for the last hour.

Recipe Notes

Pumpkin pie spice is optional, but it really adds a depth of flavor and something a little different to this chili that I think you will enjoy.

You can cube the squash or puree it. I like it both ways.