Description
A hearty, wholesome slow cooker chili featuring tender butternut squash, nutty farro, and a blend of beans simmered with warming spices and tomatoes. Perfect for a comforting vegetarian meal packed with flavor and texture.
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 get all your vegetables ready for the slow cooker.
- Add to Slow Cooker: Place the butternut squash, chopped onion, bell pepper, minced garlic, diced tomatoes, tomato paste, black beans, cannellini beans, low-sodium vegetable broth, rinsed farro, chili powder, cinnamon, cumin, salt, and black pepper into a 6-quart slow cooker.
- Cook Chili: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours until the squash is tender and the farro is fully cooked, and the flavors have melded together.
- Serve: Spoon the chili into bowls and add your favorite toppings such as avocado, cilantro, or shredded cheese. Enjoy your warm, nutritious chili!
Notes
- For a quicker option, cooking on high for 4 hours yields great results though low and slow enhances flavor.
- Rinsing farro removes surface starch and improves texture in the chili.
- Feel free to customize with toppings such as sour cream, jalapeños, or fresh herbs for added flavor.
- Use low-sodium vegetable broth to control salt content, adjusting seasoning at the end as needed.
- To make this chili gluten free, substitute farro with quinoa or rice.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
