Crockpot Mexican Butternut Squash Chili
Servings 8
Ingredients
- 1 tablespoon oil
- 1 cup red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tablespoon jalapeno minced
- 2 garlic cloves minced
- 4 cups butternut squash peeled, seeded
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- ½ teaspoon cinnamon
- 1 bay leaf
- 2 14-ounce canned pinto beans
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- salt and pepper
- Toppings: tortilla strips, avocado, shredded Mexican cheese, cilantro, scallions
Instructions
- Heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the chopped red onion, green and red bell pepper, jalapeno, and garlic. Saute until the vegetables have softened, about 5 minutes. Transfer the vegetables into a crockpot along with the remaining ingredients. Season with salt and pepper and slow cook on high for 6 hours or on low for 8 hours. Adjust seasoning as needed.
- Portion soup into bowls and top with tortilla strips, sliced avocado, shredded cheddar, chopped cilantro, and scallions.
Video
Notes
If you don't have a crockpot, you can prepare this soup on the stovetop. Saute the vegetables and add the remaining ingredients to the pot. Bring to a boil over high heat, then reduce to low, and continue to simmer for 30 minutes or until the butternut squash is tender. Adjust seasoning as needed and serve with toppings.
