Slow Cooker Butternut Squash and Quinoa Chili Soup
Recipe type: Main Dish, Slow Cooker
Serves: 8 - 1½ cup servings
 
A healthy vegetarian chili soup made entirely in the crock pot. This Slow Cooker Butternut Squash and Quinoa Chili Soup is an easy meal for lazy, chilly days.
Ingredients
  • 1 medium yellow onion, chopped
  • 1 large (about 3 lbs.) butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 cup quinoa, rinsed and drained
  • 15 oz. can cannellini beans, rinsed and drained
  • 15 oz. can black beans, rinsed and drained
  • 14.5 oz. can diced tomatoes, undrained
  • 2 tsp. cumin
  • 1 ½ tsp. medium-hot chili powder or 1 tbsp. mild chili powder
  • ¼ tsp. garlic powder
  • ⅛ tsp. cinnamon
  • 6 cups low sodium vegetable broth (or chicken broth)
  • fresh chopped cilantro, for serving
Directions
  1. Place onion, butternut squash, quinoa, cannellini beans, black beans, and diced tomatoes in the bottom of slow cooker. Sprinkle cumin, chili powder, garlic powder, and cinnamon over the top. Stir gently. Pour in broth.
  2. Cover and cook on low for 5 hours. Gently stir to make sure everything is well combined. Serve with fresh chopped cilantro.
Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/slow-cooker-butternut-squash-quinoa-chili-soup/