Description
This Slow Cooker Butternut Squash and Farro Chili is a hearty and wholesome vegetarian chili packed with tender butternut squash, nutty farro, and a blend of beans and spices. Slow-cooked to perfection, it offers a comforting, flavorful meal perfect for chilly days.
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
- Add Ingredients: In a 6-quart slow cooker, add the peeled and diced butternut squash, chopped onion, chopped bell pepper, minced garlic, diced tomatoes with their juices, tomato paste, drained black beans, drained cannellini beans, vegetable broth, rinsed farro, chili powder, cinnamon, cumin, salt, and black pepper. Stir gently to combine all ingredients evenly.
- Cook Chili: Cover the slow cooker with its lid and set to high heat for 3 to 4 hours or low heat for 6 to 8 hours until the squash is tender and farro is cooked through and soft.
- Serve: Once cooked, spoon the chili into bowls and add your desired toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños. Enjoy the comforting chili warm.
Notes
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to let excess liquid evaporate.
- For added heat, increase chili powder or add cayenne pepper to taste.
- You can substitute farro with brown rice or quinoa if you prefer gluten-free options, although farro adds a unique nutty flavor and texture.
- Use low-sodium vegetable broth to control salt levels and adjust seasoning at the end if needed.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
