RECIPE
Slow Cooker Butternut Squash and Farro Chili
This Slow Cooker Butternut Squash and Farro Chili is hearty, healthy and loaded with seasonal veggies, tender farro, protein-packed beans, and cozy spices all simmered together in a delicious broth for the perfect fall meal!
Yield: 6 Servings 1x
- Prep Time: 5 mins
- Cook Time: 5 hrs
- Total Time: 5 hrs 5 mins
Ingredients
- 2 lbs butternut squash, peeled and diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 5 garlic cloves, minced
- 2 (15 oz) cans diced tomatoes
- 3 tablespoons tomato paste
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can cannellini beans, drained
- 1 1/2 cups low-sodium vegetable broth
- 1 cup farro, rinsed
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 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.
- Spoon chili into bowls and add desired toppings. Enjoy!
Nutrition Facts:
- Serving Size: 1 1/2 cups
- Calories: 327
- Sugar: 9.5 g
- Sodium: 294.7 mg
- Fat: 1.5 g
- Saturated Fat: 0 g
- Carbohydrates: 65.8 g
- Fiber: 13.5 g
- Protein: 15.4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.