⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 480 minutes

Total Time: 510 minutes

🍽 Ingredients

• 1 medium Butternut squash
• 3 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Cayenne pepper
• 1 (28 ounce) can Crushed tomatoes
• 1 (15 ounce) can Diced tomatoes
• 1 (15 ounce) can Kidney beans
• 2 cups Vegetable broth or water
• to taste Salt and pepper
• for garnish Fresh cilantro
• for garnish Sour cream or Greek yogurt

📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). Grab that butternut squash—about 1 medium one should do the trick. Peel it, then chop it into roughly 1-inch cubes. Trust me, you want roughly even sized pieces for even cooking.
2. Toss those butternut squash cubes with 2 tablespoons of olive oil, a teaspoon of salt, and half a teaspoon of black pepper. Spread them out on a baking sheet. Roast them in the preheated oven for about 30-40 minutes, or until they're tender and slightly caramelized. Keep an eye on them; you don't want them to burn!
3. While those beauties are roasting, let's prep the rest of our ingredients. Chop 1 medium onion and 2 cloves of garlic. Finely chop is best here; you want the flavors to meld beautifully with the squash and the spices.
4. In your 6-quart slow cooker, add 1 tablespoon of olive oil and sauté the onions and garlic over medium heat for a few minutes. This is optional, but it adds a deeper flavor to the chili. Then, once softened, add them to the slow cooker.
5. Next, it's spice time! Add 1 tablespoon of chili powder, 1 teaspoon of cumin, half a teaspoon of oregano, and a quarter teaspoon of cayenne pepper (or more, if you like it fiery!). Stir everything together, making sure all those spices are coated with the onion and garlic.
6. Now, add your roasted butternut squash to the slow cooker, along with 1 (28 ounce) can of crushed tomatoes, 1 (15 ounce) can of diced tomatoes (undrained), and 1 (15 ounce) can of kidney beans (rinsed and drained). Add 2 cups of vegetable broth or water. Stir everything really well to combine.
7. Season it well with salt and pepper to taste. Remember, taste as you go. It's way better than having a chili that's too bland or too salty.
8. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld and deepen, so really let those lovely flavors marinate together.
9. Once it's done, give it a taste test. Adjust seasonings if needed. A squeeze of lime juice at the end adds a nice bright, unexpected touch. If you want it thicker, just simmer it uncovered for 15-20 minutes on high.
10. Garnish your masterpiece with some fresh cilantro, a dollop of sour cream or Greek yogurt, and maybe even some shredded cheese (cheddar would work well here!). Serve it up with cornbread or crusty bread for dipping, and get ready to be wowed!

📝 Notes

• Make sure to taste and adjust seasonings as needed throughout the process. Don't be afraid to experiment with different spices and add-ins to make it your own!
• For a smoother chili, you can blend a portion of the cooked chili with an immersion blender before serving.
• Leftovers can be stored in the refrigerator for up to 3-4 days. Freezing is also an option, just let it cool completely before storing it in freezer bags or containers.