Saturday, October 18, 2014

Crock-Pot Pumpkin Butternut Squash Chili

I enjoy making a batch of this Chili every Autumn. It is super hardy for those cold evenings (though, we have yet to experience a crisp Fall night yet this year!). The dish is delightful when accompanied by fries, cornbread, or all by itself.

  • 1 cup chopped onions
  • 2 tablespoons of taco seasoning
  • 2 cups butternut squash, peeled and cut into cubes
  • 2 cups pumpkin, peeled and cut into cubes
  • 1 cup corn- canned, fresh, or frozen
  • 2 cups cooked black beans- from the can or fresh
  • 2 cups diced fresh or canned tomatoes
  • 1 1/2 cups fresh peppers- I used bell peppers, but any variety will do
  • 2 cups chicken or veggie broth
Simply toss all the ingredients into a crock-pot and cook on low for 6-8 hours, stirring occasionally. When finished, serve with a side dish of your choice.

Hope you enjoy the Fallish cuisine!

Nancy Jane

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