Crockpot Chili with Butternut Squash
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
8
-
Calories
282 kcal
-
Course
Main Course
-
Cuisine
American
Crockpot Chili with Butternut Squash
Report
This delicious Butternut Squash Chili is a comforting, cozy chili recipe that nourishes you with the most incredible flavor and healthy ingredients.
Share:
Ingredients
- 2 pounds ground beef I use 85%
- 1 ½ cups butternut squash diced
- 2 15- ounce diced tomatoes lowest carb, with the juices, canned
- 1 yellow onion diced, small
- 1 poblano pepper diced, medium
- 1 cup chicken broth divided, or beef broth
- ¼ cup tomato paste
- 1 chipotle pepper in the can, chopped
- 4 cloves garlic minced
- 1 ½ tablespoons chili seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon salt divided
Instructions
- Heat a large skillet to medium and add in the ground beef and half the salt. Brown, then remove the ground beef and set aside.
- In the same skillet, add in the olive oil, onions, poblano peppers and the rest of the salt. Sauté until translucent.
- Add in the garlic and sauté for about 20 seconds, making sure you don’t brown it or it will become bitter.
- Add in the chili seasoning and chipotle pepper, allow them to toast for about 10 seconds while stirring.
- In a mixing bowl, add in half the broth, tomato paste and Worcestershire and mix. Pour in the skillet and mix well.
- Pour the ground beef into the insert of your slow cooker. Pour the tomatoes over the ground beef.
- Then pour the onion and pepper mixture from the skillet, with the remaining broth, then mix everything together until well combined.
- Lastly, add in the butternut squash over the top and cook on high for 3 hours or low for 6 hours, or until the butternut squash is tender.
- Be sure to check about ¾ of the way through cooking and give the chili a good stir. If you overcook the butternut squash, it will fall apart and that’s not what you want.
- Serve with a dollop of sour cream, diced avocado, red onion and/or chopped cilantro.
Notes
- If you'd like to reduce the carbs, you can omit the butternut squash and the net carbs will go from 8g down to 5g. I don't recommend this because you will lose the creamy texture and flavor the butternut squash offers.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
