Slow Cooker Butternut Squash and Farro Chili (Edit recipe)

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Two kinds of beans, farro and 40 ounces of butternut squash, all of it into the slow cooker for six to eight hours. The teaspoon of cinnamon is not a typo — it's what keeps this from tasting like squash and beans in tomato. The onion step is marked optional and it's the one worth doing. A slow cooker will soften an onion but it will never brown one, so that sweetness has to happen in a skillet first.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

7 hours

INGREDIENTS

14

Serves: 8

Ingredients

40 oz Butternut Squash, diced
1 whole Yellow Onion, chopped (optional)
1 cup Spinach, leaves, rinsed and dried (optional)
5 cloves Garlic, minced
30 oz Diced Tomatoes, 2 (15 oz) cans
3 Tbsp Tomato Paste
15 oz Black Beans, 1 can, rinsed and drained
15 oz Cannellini Beans, 1 can, rinsed and drained
1 1/2 cups Vegetable Broth
1/2 cup Farro, rinsed
1/2 cup Barley, Pea and Lentil Mix, we bought ours from Whole Foods
1 Tbsp Chili Powder
1 tsp Cinnamon, Ground
1/2 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Optional: If adding onion, heat a skillet on medium low heat. Add oil and once warm, add in chopped onions. Saute until onions are caramelized. Transfer to slow cooker.
In a 6-quart slow cooker, add all ingredients and mix with a big spoon.
Cover slow cooker and place on low for 6-8 hours. Enjoy!

Notes

Recipe inspired by @eaturselfskinny.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	244
Fat:	0 g
Carbohydrates:	46 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	565 mg
Fiber:	11 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.