Slow Cooker Black Bean Butternut Squash Chili
http://eatathomecooks.com/2012/11/slow-cooker-black-bean-butternut-squash-chili.html
(Folks, I think I need to clarify something. Comments made in these posts are NORMALLY the comments of the blogger. If I have a comment, I put it in quotes and I ALWAYS sign my name behind my comments.) If you wonder about a comment, go to the link normally provided. Jodi)
This slow cooker recipe for Black Bean Butter Squash Chili receives high marks from my family. In fact, while eating it the other night, my oldest daughter remarked, “This chili is marvelous!” Which struck me as funny, because who says “marvelous”? However, as she asked for seconds, I knew her compliment was sincere.
Since this recipe only needs to cook for 3-4 hours on high, it is the perfect recipe to throw in the slow cooker right before I pick-up the kids from school. Then, it is ready when we get home from whatever practice (usually volleyball) we have that evening.
Isn’t it nice to be able to throw some pantry staples into the slow cooker, then walk in the door from an evening of hectic carpools and kid activities to be able to walk in the door and have dinner waiting?
Slow Cooker Black Bean Butternut Squash Chili
Ingredients
· 1 medium red onion, chopped
· 4 garlic cloves, chopped
· 1 tablespoon chili powder
· 1 tablespoon ground cumin
· 2 teaspoons unsweetened cocoa powder
· 1/4 teaspoon cinnamon
· 2 14 oz cans diced tomatoes
· 2 15.5 oz cans black beans
· 1 10 oz package frozen butternut squash
· 1 cup water
Instructions
1. Combine all ingredients in a slow cooker. (There is no need to thaw the frozen butternut squash beforehand.)
2. Turn the slow cooker to high heat and allow to cook for 3 to 4 hours. Serve.
3. Optional toppings: crushed tortilla chips, shredded cheddar, sour cream, chopped cilantro.
God Bless and have a GREAT DAY!
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off the dessert cart. (Erma Bombeck)
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