Description
A hearty and wholesome Slow Cooker Butternut Squash and Farro Chili packed with beans, vegetables, and warming spices. Perfect for a nutritious, comforting meal made effortlessly in the slow cooker.
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, chop the onion and bell pepper, and mince the garlic cloves to have all ingredients ready for cooking.
- Combine in Slow Cooker: In a 6-quart slow cooker, add the diced butternut squash, chopped onion, bell pepper, minced garlic, diced tomatoes with their juice, tomato paste, drained black beans, drained cannellini beans, rinsed farro, vegetable broth, chili powder, cinnamon, cumin, salt, and black pepper. Stir gently to combine.
- Cook the Chili: Cover the slow cooker and set it 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 and Enjoy: Once cooked, spoon the chili into bowls. Add your favorite toppings such as avocado slices, shredded cheese, sour cream, or fresh herbs if desired. Serve warm and enjoy this nutritious meal.
Notes
- For a spicier chili, add extra chili powder or a pinch of cayenne pepper.
- Rinsing the farro helps remove any debris and prevents clumping during cooking.
- Use low-sodium vegetable broth to control the saltiness of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This chili freezes well; portion into freezer-safe containers for up to 3 months.
- Feel free to add other vegetables such as corn or zucchini for extra nutrition and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
