Dinner

Butternut Squash Chili

Butternut Squash Chili - Recipe featured in the Fresno Bee and can be found on Krollskorner.com
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Happy Wellness Wednesday!! Even though Fresno is still acting like summer – except this week is actually a lot cooler – I am anxiously getting ready for fall and winter meals! I have pulled out the crock pot and putting it to use. Winter squash is packed with Vitamin A – which is great for keeping a healthy immune system during these colder months that are quickly approaching. Which also reminds me…I need to go get my flu shot! 

Butternut Squash Chili - Recipe featured in the Fresno Bee and can be found on Krollskorner.com

I like the fact that the butternut squash is cubed…but I also think if it was pureed with an immersion blender and then added into the crock pot, it was give the dish more of a chili texture. If you make this recipe maybe try it out and let me know! 🙂 

Butternut Squash Chili

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Ingredients

  • 1 can kidney beans
  • 1 can black beans
  • 28 oz. can crushed tomatoes
  • 1 green bell pepper diced
  • 1/2 white onion diced
  • 1/2 red onion diced
  • 4 potatoes cubed
  • 1 container mushrooms finely chopped
  • 1 butternut squash peeled, seeds removed, cubed
  • 1 lb lean ground turkey cooked
  • 1 T cumin
  • 1 T paprika
  • 1 tsp. Sriracha seasoning
  • 1 tsp. oregano
  • salt and pepper to taste
  • 1 1/2 cup carrots diced
  • Lime juice 1 lime
  • 4 fresh tomatoes diced
  • 4 c water
  • 4 cups vegetable stock

Instructions

  1. Place all ingredients into crock pot. Cook on high for 4-6 hours, or on low for 6-8. That's it! Enjoy!
Butternut Squash Chili - Recipe featured in the Fresno Bee and can be found on Krollskorner.com

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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