Slow Cooker Butternut Squash and Farro Chili
 
 
Serves: 6 Servings
Ingredients
  • 2 lb. butternut squash, peeled and diced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 5 garlic cloves, minced
  • 2 (15 oz) cans diced tomatoes
  • 3 Tbsp tomato paste
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can cannellini beans, drained
  • 1½ cups vegetable broth
  • 1 cup farro, rinsed
  • 1 Tbsp chili powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
Instructions
  1. In a 6-quart slow cooker, add butternut squash and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
  2. Spoon chili into bowls and add desired toppings. Enjoy!
Nutritional Information
Serving Size: 1½ cups • Calories: 323 • Fat: 1 g • Saturated Fat: 0 g • Carbs: 67.1 g • Fiber: 14.5 g • Protein: 13 g • Sugar: 8.5 g • WW Freestyle Points: 3
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/slow-cooker-butternut-squash-and-farro-chili/