Crockpot Butternut Squash Chili
This delicious Crockpot Butternut Squash Chili is a great fall vegetarian recipe! It is perfect for those who have lots of butternut squash in their garden. It is a healthy chili too. We love to make this as a freezer meal! This is a simple dump and go crockpot recipes. Simply dump all your ingredients into a slow cooker and cook on low for 6-8 hours. I love how easy this recipe is to make. It is so flavorful and hearty too. Your entire family is going to love this one.
Be sure that you invest in a good quality slow cooker. Our favorite is this programmable cook and carry 6qt oval slow cooker. If you haven’t purchased a programmable slow cooker you are really missing out. This is our go-to for cooking all of our freezer meals.
If you want to make this as a freezer meal just label a gallon size ziploc bag with add 1 cup water and cook on low 6-8 hours. Place all ingredients except water in ziploc bag. Freeze. When you want to make it, let it thaw overnight in the fridge. Simply dump all your ingredients into a freezer bag except water. Freeze. When ready to cook thaw in the refrigerator overnight. Dump ingredients into the slow cooker and add water. Cook on low for 6-8 hours.
I like to serve this butternut squash chili with homemade garlic bread. Crockpot Butternut Squash Chili is an amazing freezer meal and good for you too! I love stretching the budget with beans and adding the additional fiber into your diet too!
Crockpot Butternut Squash Chili
Print Recipe
Ingredients
- 1 1/2 pounds Butternut Squash peeled and cubed (uncooked)
- 2 15 ounce cans black beans, drained and rinsed
- 4 ounces canned green chilies
- 1 medium onion chopped
- 2 medium carrots chopped
- 28 ounces canned diced tomatoes
- 1 cup water
- 3 T chili powder
- 1 T cilantro
- sour cream - optional for serving
- cheese - optional for serving
Instructions
- Combine all ingredients in Crockpot and cook on low 6 - 8 hours or on high for 4 hours.
- To prepare as a freezer meal simply combine all ingredients except water into a freezer safe container. Place in the freezer. When ready to prepare thaw overnight in the refrigerator. Place ingredients from bag into slow cooker and add water. Cook on low 6-8 hours or on high for 4 hours.
CROCKPOT RECIPES:
Crockpot Bacon Cheese Potatoes
Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Do you know how many this serves?
4-6
Very healthy dish!
Yes it is – thanks!
help!!! I’m about to make this into a freezer meal…do you cook the squash before you peel and chop it??
Prep and freeze and then cook. I suggest that you prep and freeze (raw) because it will get mushy if you cook and freeze.
Awesome! Thanks so much for the fast response:) I prepped and froze.
Also, from your 20 meal shopping list and recipie post, which three meals are doubled? I don’t see that any where. I got 13 of those done in 3 hours!