Filled with antioxidants, vitamins, fiber and protein, this sophisticated chili is enhanced by the sweetness of butternut squash.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time 5 hours, 20 minutes
2 tablespoons coconut oil
2 tablespoons garlic, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ginger
1 red or sweet medium onion, chopped
2 celery stalks, chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 cups butternut squash, peeled and cubed
One 28-ounce can fire-roasted tomatoes (with juice)
1 cup green chilis, chopped
Two 14-ounce cans black beans, rinsed and drained
1 tablespoon golden balsamic vinegar (may substitute rice vinegar)
1 fresh lime (for juice and garnish)
- In a slow cooker, add the coconut oil, garlic and spices; then add in all the remaining ingredients except for the lime juice. Stir gently with a wooden spoon to combine. Cover and cook on low for 5 to 6 hours.
- Before serving, squeeze in the juice from half a lime; stir. Use the other half of the lime for garnish.
- Other garnish ideas: chopped fresh cilantro, crumbled blue corn chips or Greek yogurt!