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Yield
6 servings (serving size: 1 1/2 cups chili, 2 tablespoons cheese, and 1 lime wedge)
Photo: Oxmoor House

How to Make It

Step 1

Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.

Step 2

Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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