Slow Cooker Butternut Squash and Quinoa Chili Soup
from kristineskitchenblog.comA healthy vegetarian crockpot recipe. This Slow Cooker Butternut Squash and Quinoa Chili soup recipe is an easy meal for lazy, chilly days.
Servings: 8 - 1 1/2 cup servings
Calories: 200kcal
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
- 1/8 tsp. cinnamon
- 6 cups low sodium vegetable broth or chicken broth
- fresh chopped cilantro for serving
Instructions
- 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.
- Cover and cook in the crockpot on low for 5 hours. Gently stir to make sure everything is well combined. Serve with fresh chopped cilantro.
Nutrition
Serving: 1.5 cups | Calories: 200kcal | Carbohydrates: 38g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 1116mg | Potassium: 440mg | Fiber: 9g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 5mg
