Are you obsessed with your slow cooker? I’ll admit that I was never very interested in slow cooker recipes because I enjoy cooking on the stovetop. I take pleasure in watching dishes transform and take every opportunity to tinker with ingredients when I’m actively cooking. But you know what…there’s not always time for that! I’ve started to see the beauty of the slow cooker. It’s a simple, hands-off way to cook that produces great results for some of my favorite vegetarian dishes like chili and soups. It’s about time I take advantage of the slow cooker.
An easy slow cooker recipe I’ve been making is vegan chili with butternut squash. To flavor the chili, I used pure ancho chili powder. If you prefer, you could substitute your favorite basic chili powder blend.
Slow-Cooker Vegetarian Chili with Butternut Squash Recipe
1 medium onion, chopped
1 medium green or red bell pepper, coarsely chopped
4 garlic cloves, finely chopped
2 tablespoons ancho chili powder
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 cup water
Avocado slices, chopped green onions, tortilla chips
In a 4 1/2- to 6-quart slow cooker, combine all chili ingredients.
Cover and cook on high for 4 to 5 hours until the butternut squash is tender.
Serve the chili with desired garnishes such as avocado, green onion and tortilla chips.
Makes 8 servings