Serves: 6 Servings

Ingredients

2 lb. butternut squash, peeled and diced
1 onion, chopped
1 bell pepper, chopped
5 garlic cloves, minced
2 (15 oz) cans diced tomatoes
3 Tbsp tomato paste
1 (15 oz) can black beans, drained
1 (15 oz) can cannellini beans, drained
1½ cups vegetable broth
1 cup farro, rinsed
1 Tbsp chili powder
1 tsp. cinnamon
½ tsp. salt

 

The Best Turkey Chili You’ll Ever Taste

Vegan Three-Bean Quinoa Chili

Slow Cooker White Chicken & Quinoa Chili

Instructions

In a 6-quart slow cooker, add butternut squash and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
Spoon chili into bowls and add desired toppings. Enjoy!

 

One-Pot Curry Noodles

Chicken Chili with Beer

Pumpkin Revelry with Crostini & Chili

 

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June 7, 2017