Sweater weather is here which means soup and chili weather is here too! ✨🍂🙌🏼 My family loves my butternut squash chili, and I LOVE how easy it is to make. I make it in the slow cooker because it’s just so simple to throw in and go! We enjoy it with tortilla chips, sour cream, cheese, and all the yummy toppings – red onion, cilantro and jalapeños. 🧅🌶🧀🍅
Butternut Squash Chili
- 1 lb. ground beef
- 1 lb. ground pork
- 4 slices, bacon, chopped
- 1 1/2 yellow onion, chopped
- 1 tsp minced garlic (or 5-6 cloves minced)
- 3 (15oz) cans fire roasted diced tomatoes
- 1 can mild Rotel
- 1 (15oz) can pinto beans, drained
- 1 (15oz) can cannellini beans, drained
- 1 (15oz) can black beans, drained
- 3-4 cups beef broth
- 2-3 teaspoons salt, to taste
- black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons paprika
- 1/4 cup chili powder
- 1 1/2 teaspoon cumin
- 1/2 tablespoon oregano
- dash of red wine vinegar
- 3 cups cubed butternut squash
Brown chopped bacon, remove to large slow cooker. Brown sausage and ground beef, remove to slow cooker. Saute yellow onion and garlic in leftover grease. Add to slow cooker. Then, add tomatoes, beans, broth, salt, pepper, spices, red wine vinegar and butternut squash. Stir carefully.
Cook on high for 4 hours or on low 6 hours. Stir occasionally.
Serve with shredded cheddar cheese, sour cream, sliced jalapeños, chopped red onion, chopped cilantro, and tortilla chips!
Enjoy this cozy, comfort-food chili that we love so much!