Busy busy times are approaching.  Hustle and bustle take over and meal times become as rushed as ever, unfortunately.  This slow cooker chili can help in that department.  Throw all of the ingredients into your slow cooker and let it go while you’re at work or out running. And when you arrive home your left with a hearty, healthy, warm bowl of nums.  We love to scoop this chili up with corn tortilla chips.  Don’t forget the toppings.. they’re essential!  And not to worry…you won’t miss the meat.  My carnivore tendencies were totally satisfied after one bite 😉

Slow Cooker Black Bean and Butternut Squash Chili

Note:  Buying already cut-up butternut squash is a huge time saver here.  Most markets have it available in the produce section…we tend to buy ours at Costco or Trader Joes.

Ingredients

1 Large Red Onion, chopped

4 Cloves Garlic, chopped

3 Cups Cubed Butternut Squash (cut into 1 inch cubes)

3 (15 Ounce) Cans Black Beans, drained and rinsed

2 Cups Chicken Stock

1 (15 Ounce) Can Diced Tomatoes

1 (4 Ounce) Can Diced Fire Roasted Green Chillies

2 Tablespoons Olive Oil

2 1/2 Tablespoons Chili Powder

2 Teaspoons Cumin

1 1/2 Teaspoons Kosher Salt

1 Teaspoon Smoked Paprika

Shredded Cheese, for topping (we love gouda on here but any will do)

Diced Avocado, for topping

Sour Cream, for topping

Directions

Add all of the ingredients (aside from the toppings) into a slow cooker and stir well to combine.  Cook on high for 7 hours or low for 10 hours, or until the squash is very soft and broken down/mashed.  You want the majority of the squash to cook down entirely and become a thickener for the chili.  Serves 4-6.