Butternut Squash-Coconut Chili

Indulge in the irresistible flavors of this Butternut Squash-Coconut Chili. Sweet butternut squash, creamy coconut milk, and a blend of spices create a heavenly combination that will leave you craving more. Perfect for chilly nights or anytime you want a comforting meal.

  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 2 medium apples, peeled and chopped
  • 2 cups of peeled and diced butternut squash
  • 4 cloves of garlic minced or 1 tsp of garlic powder
  • 1 can of black beans, drained and rinsed
  • 1 can of chickpeas, drained and rinsed
  • 1 can of low-fat coconut milk
  • 2 cups of vegetable broth
  • 2 teaspoons of chili powder
  • 1 tablespoon of ground cumin
  • 1 teaspoon of dried oregano
  • 1 tablespoon of curry powder
  • (optional, I added it and loved it!)
  • 2 tablespoons of tomato paste
  • Salt and pepper to taste
  1. Place all the ingredients in a slow cooker.
  2. Cook on high for 4 hours or low for 6- 8 hours.
  3. In the last 45 minutes of cooking, open the lid to allow the chili to thicken.
  4. You can add more chili powder if desired or a pinch of cayenne pepper if you like spicy.
  5. Serve on brown rice or quinoa… you can add shredded coconut or cilantro, parsley or chives.
  6. Enjoy!!!

I enjoyed it more the next day… the spices settled in nicely