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    You are in: Home / Recipes / Crock Pot Butternut Chili Recipe
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    Crock Pot Butternut Chili

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Olha's Note:

    I love this chili. The combination of beef, butternut squash, ancho chiles and cilantro is a real winner. Don’t be afraid to make extra because it’s great reheated.

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    Ingredients:

    Servings:

    Units: US | Metric

    Large (minimum 5 quart) slow cooker

    Directions:

    1. 1
      In a skillet, heat oil over medium high heat for 30 seconds. Add beef and onions and cook, stirring, until beef is no longer pink, about 5 minutes. Add garlic, toasted cumin, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add diced tomatoes with juice and bring to a boil.
    2. 2
      Place squash and beans in slow cooker stoneware and cover with sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until squash is tender.
    3. 3
      Half an hour before recipe is finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they are submerged. Drain, reserving 1/2 cup of the soaking liquid. Discard stems and chop coarsely. In a blender, combine rehydrated chiles, cilantro and reserved soaking liquid. Puree. Add to stoneware and stir well. Cover and Cook on High for 30 minutes, until hot and bubbly and flavors meld.
    4. 4
      TIP: If you prefer, you can soak and puree the chilies while preparing the chili and refrigerate until you’re ready to add them to the recipe.
    5. 5
      MAKE AHEAD: This dish can be partially prepared before it is cooked. Complete Steps 1 and 3. Cover and refrigerate tomato and chile mixtures separately overnight. The next morning, continue with the recipe. Serves 6.
    6. 6
      175 Essential Slow Cooker Classics.J. Finlayson.

    Ratings & Reviews:

    • on October 19, 2013

      My kids think this is the best chili I've ever made (and I've made some good ones). The butternut squash adds a creamy quality -- in a good way-- and doesn't overpower with squashiness. The recipe definitely makes more servings than listed. Leftovers freeze well.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2010

      55

      This is the best chili. I've also made it with beef stew meat. The spices are what really give this chili depth and set it apart from the rest!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2008

      55

      Awesome recipe. Hubby and kids both loved it. The squash adds a depth of sweetness to the dish, and it's so easy to make in the crock pot. I substituted ground venison for the beef, chili powder for the dried chili's and powdered cinnamon instead of stick. This one is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Crock Pot Butternut Chili

    Serving Size: 1 (463 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 250.6
     
    Calories from Fat 97
    38%
    Total Fat 10.7 g
    16%
    Saturated Fat 3.5 g
    17%
    Cholesterol 49.1 mg
    16%
    Sodium 457.3 mg
    19%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.7 g
    26%
    Protein 20.3 g
    40%

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