Crock Pot Butternut Chili

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
280
FAT
24%
CHOL
26%
SOD
59%

Comments

Add a comment

Ingredients for 6 servings

2 dried New Mexico chiles or ancho chilies or guajillo chilies

1 (28 ounce) can diced tomatoes , including juice 796 mL

2 cups boiling water

1 tablespoon cumin seed , toasted and ground

Large (minimum 5 quart) slow cooker

2 teaspoons dried oregano leaves

1 lb lean ground beef

1/2 teaspoon cracked black peppercorns

3 cups cubed peeled butternut squash (1 inch)

1/2 cup coarsely chopped fresh cilantro

1 teaspoon salt

4 garlic cloves , minced

1 tablespoon vegetable oil

1 cinnamon stick , piece (2 inches)

2 cups cooked dried kidney beans or canned kidney beans , drained and rinsed

2 onions , finely chopped

You might also like

Our Favorite Chili Recipe
Gluten Free Goddess
Lime, Chili and Roasted Pumpkin Quinoa Salad
Delicious Everyday
Butternut Pumpkin & Chickpea Curry With Lemon Rice
Delicious Everyday
Pumpkin, Feta, Chili & Onion Turkish Pide
Delicious Everyday
Orange Turkey & Butternut Chili
HuffPost Taste
The Crisper Whisperer: Gingered Butternut Soup
Serious Eats
Pumpkin Soup With Lentils
Souvlaki For The Soul
High- Protein Vegetarian Chili
Prevention
Beef And Butternut Chili
My Recipes
High- Protein Vegetarian Chili
Men's Health