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 Time15minutes
Cook Time4hours
Total Time4hours15minutes
Ingredients
1, 28OunceCan Crushed Tomatoes
1, 15OunceCan Diced Tomatoes with Green Chilies
16OuncesLow Sodium Vegetable Stock
1, 15OunceCan Garbanzo Beansdrained and rinsed
1, 15OunceCan Kidney Beansdrained and rinsed
½CupQuinoa
3CupsTuscan Kalestems removed and roughly chopped
3CupsCubed Butternut Squash
1Carrotpeeled and diced
1Celery Stalkdiced
1/3CupDiced Red Onion
2TablespoonsChili Powder
1TeaspoonSalt
½TeaspoonBlack Pepper
Pinchof Crushed Red Pepper Flakes
3-5Dashes of Tabasco Sauce/Favorite Hot Sauce
¼TeaspoonCinnamon
½TeaspoonCumin
½TeaspoonOregano
Pinchof Cayenne Pepper
Instructions
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.
Set the slow cooker on high and cook for three hours or on low for six hours.