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Slow Cooker Butternut Squash, Kale, and Quinoa Chili

The healthiest, veggie-packed, and zesty twist on classic chili all done up in the convenience of your slow cooker!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 1, 28 Ounce Can Crushed Tomatoes
  • 1, 15 Ounce Can Diced Tomatoes with Green Chilies
  • 16 Ounces Low Sodium Vegetable Stock
  • 1, 15 Ounce Can Garbanzo Beans drained and rinsed
  • 1, 15 Ounce Can Kidney Beans drained and rinsed
  • ½ Cup Quinoa
  • 3 Cups Tuscan Kale stems removed and roughly chopped
  • 3 Cups Cubed Butternut Squash
  • 1 Carrot peeled and diced
  • 1 Celery Stalk diced
  • 1/3 Cup Diced Red Onion
  • 2 Tablespoons Chili Powder
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • Pinch of Crushed Red Pepper Flakes
  • 3-5 Dashes of Tabasco Sauce/Favorite Hot Sauce
  • ¼ Teaspoon Cinnamon
  • ½ Teaspoon Cumin
  • ½ Teaspoon Oregano
  • Pinch of Cayenne Pepper

Instructions

  1. Combine all the ingredients in the bowl of a slow cooker. Mix to combine and carefully make sure all the vegetables are at least halfway submerged in liquid.
  2. Set the slow cooker on high and cook for three hours or on low for six hours.
  3. Serve in big bowls with many toppings.