Kabocha squash chili made in the slow cooker is a hearty vegetarian chili that's filling, flavorful and great in the colder months when squash is in season.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Soups + Stews
Cuisine: American
Keyword: kabocha chili, kabocha squash chili, slow cooker kabocha squash chili, slow cooker vegetarian chili, slow cooker white bean chili
4cupschopped kabocha squashskin on, chopped into 1" cubes
1green bell pepperchopped
1small red onionchopped
3clovesgarlicminced
15ouncecan diced tomatoes
1tablespoontomato paste
15ouncecan pinto beansdrained and rinsed
15ouncecan Great Northern beansdrained and rinsed
2 1/2cupsvegetable broth
1teaspooncumin
1teaspoonsmoked paprika
1teaspoonchipotle powder
1/2teaspooncinnamon
1/4teaspooncayenne pepper
1/4teaspoonground cloves
salt and pepperto taste
6ounceschorizo*optional
Instructions
Place all ingredients except 1 can of the beans in the slow cooker (*if using chorizo see note below).
Gently stir until combined.
Place lid on the slow cooker and set to low cook for 8-9 hours.
Remove lid, add remaining can of beans, stir to combine. Adjust salt and pepper to taste.
Serve with fresh cilantro, sliced jalapeño or other desired toppings.
Notes
*If adding chorizo to the recipe, brown the meat in a small skillet on the stove-top over medium-high heat, breaking up into small pieces as it cooks. Add to the slow cooker with the rest of the ingredients before cooking.