Description
A hearty and nutritious Slow Cooker Butternut Squash and Farro Chili that combines the sweetness of butternut squash with the earthiness of farro and beans, simmered to perfection with warm spices in a slow cooker. Perfect for a comforting and filling meal.
Ingredients
Scale
Main 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
- Prepare Ingredients: Peel and dice the butternut squash, chop the onion and bell pepper, and mince the garlic cloves to have all ingredients ready for the slow cooker.
- Combine Ingredients in Slow Cooker: Add the butternut squash, onion, bell pepper, garlic, diced tomatoes, tomato paste, black beans, cannellini beans, vegetable broth, rinsed farro, chili powder, cinnamon, cumin, salt, and black pepper into a 6-quart slow cooker. Stir gently to combine.
- Cook the Chili: Cover the slow cooker with its lid. Cook on high for 4 hours or on low for 8 hours, until the squash and farro are tender and the flavors meld together.
- Serve: Once cooked, spoon the chili into bowls and add your favorite toppings such as avocado, cilantro, or shredded cheese if desired. Enjoy warm.
Notes
- Rinse the farro thoroughly under cold water before adding it to remove excess starch.
- If you prefer a thicker chili, you can leave the slow cooker lid slightly ajar during the last 30 minutes of cooking to allow some liquid to evaporate.
- For added heat, consider adding a diced jalapeño or a pinch of cayenne pepper when combining the ingredients.
- This chili reheats well and can be stored in the refrigerator for up to 4 days.
- Farro may be substituted with barley or brown rice if preferred, adjusting cooking times accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 370 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
