Description
A hearty and flavorful Slow Cooker Butternut Squash and Farro Chili, packed with nutritious vegetables, beans, and wholesome farro. This comforting chili combines the natural sweetness of butternut squash with warming spices, making it a perfect meal for chilly days.
Ingredients
Scale
Vegetables
- 2 lbs butternut squash, peeled and diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 5 garlic cloves, minced
Canned Goods
- 2 (15 oz) cans diced tomatoes
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can cannellini beans, drained
Pantry Items
- 3 tablespoons tomato paste
- 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. Mince the garlic cloves thoroughly to release their flavor.
- Add to Slow Cooker: In a 6-quart slow cooker, combine the butternut squash, chopped onion, bell pepper, minced garlic, diced tomatoes, tomato paste, black beans, cannellini beans, vegetable broth, rinsed farro, chili powder, cinnamon, cumin, salt, and black pepper. Stir gently to mix all ingredients evenly.
- Cook the Chili: Cover the slow cooker and cook on high heat for 4 hours or on low heat for 8 hours until the squash is tender and the farro is fully cooked, absorbing the flavors of the spices and vegetables.
- Serve: Spoon the thick and warm chili into bowls. Add your favorite toppings like chopped fresh cilantro, avocado slices, or vegan cheese if desired. Enjoy your comforting slow cooker butternut squash and farro chili!
Notes
- Use low-sodium vegetable broth to control the salt level in the chili.
- Farro adds a chewy texture; if unavailable, barley or brown rice can be substituted but adjust cooking times accordingly.
- For added heat, include a pinch of cayenne pepper or fresh chopped jalapeño.
- This chili stores well and tastes even better the next day as flavors meld.
- Leftover chili can be frozen in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
