Vegetarian Butternut Squash Chili
Try this Vegetarian Butternut Squash Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 1 teaspoon salt
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 onion, finely minced
- 1 medium butternut squash peeled and diced into 1 inch chunks
- 2 16 ounce cans white beans rinsed and drained
- 1 16 ounce can fire-roasted tomatoes
- 1 chipotle pepper (in a can)
- 1 12 ounce bottle dark amber beer (i used an octoberfest) *us
- Carbohydrate 18.9499775838739 g
- Cholesterol 0 mg
- Fat 0.303292916832433 g
- Fiber 3.30552083560278 g
- Protein 1.76150625012126 g
- Saturated Fat 0.0524069916958736 g
- Serving Size 1 1 Serving (156g)
- Sodium 11.8264666766562 mg
- Sugar 15.6444567482712 g
- Trans Fat 0.0713827916941131 g
- Calories 74 calories
Place all ingredients in slow cooker and set to low for 10 hours or high for 6 hours (or until squash is tender.)Serve with sour cream, cheese, chips, limes, avocados, etc
