slow cooker butternut squash chili

This spicy, veggie-packed chili is simple to make and a delicious meal for the cooler days ahead. It is high in dietary fiber, a nutrient considered to be vital in the prevention and management of chronic diseases (including diabetes and cardiovascular disease). Sufficient dietary fiber intake  promotes digestion, stabilizes blood glucose, fights inflammation, reduces cholesterol levels, and alleviates constipation. Dietary fiber is also known to induce feelings of fullness consumption of adequate amounts has been linked to a lower body weight and a decreased incidence of obesity.

*Get chipotle peppers in adobo sauce.

Adapted from “The Lemon Bowl”

Ingredients

  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 4 cups cubed butternut squash
  • 2 cups low-sodium vegetable broth
  • 1 cup corn
  • 3 cloves garlic, minced
  • chipotle peppers in adobo sauce*, seeded and minced
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon oregano
  • Salt and black pepper, to taste

Cooking Time: 4 Hours

Recipe Serves: 4-6 servings

Directions

  1. Place all of the ingredients in a slow cooker. Heat on high for 4 hours or on low for 8 hours.

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