Butternut Squash Chili


2 tablespoons olive oil

1 Vidalia onion, chopped

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons cumin

2 1⁄2 cups butternut squash, peeled, cooked, and cubed

2 (15-ounce) cans black beans, rinsed and drained

4 cups vegetable broth

1 (14-ounce) can diced tomatoes

2–3 cups fresh baby spinach

1 teaspoon salt

1⁄2 teaspoon freshly ground pepper


In a skillet, heat olive oil. Sauté onion and garlic until soft. Add chili powder and cumin and cook for 2 minutes. Add along with squash, beans, broth, and tomatoes to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. An hour prior to serving, stir in the spinach, salt, and pepper.

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