Slow Cooker Black Bean Butternut Chili

Slow Cooker Black Bean Butternut Chili

from thefullhelping.com
380 min
8 servings

This make-ahead slow cooker black bean butternut chili is perfect nutritious vegan comfort food. Made with protein rich beans and quinoa as well as filling butternut squash. It's a perfect recipe for your weekly meal prep, and it freezes well!

Ingredients

  • 2 teaspoons olive oil
  • 1 large white or yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons chipotle en adobo ((about 1 pepper with juices, chopped))
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon salt, or to taste
  • Pinch cayenne pepper, to taste
  • 3 cups low sodium vegetable broth or water
  • 3 cups cooked black beans ((2 14.5-ounce cans, drained and rinsed))
  • 1 - 1 1/4 pounds peeled and cubed butternut squash ((about 1 small squash))
  • 1 1/2 cups fire-roasted, diced tomatoes with their juices ((1 14.5-ounce can))
  • 1 cup dry quinoa
  • Optional toppings: Tofu sour cream
  • 8 ounces silken tofu
  • 2 teaspoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons rice vinegar or white wine vinegar
  • 3/4 teaspoon salt

Directions

  1. 1

    To make the tofu sour cream, simply place all ingredients in a blender or a food processor and blend till smooth.

  2. 2

    Rinse the quinoa through a fine sieve under cold, running water. Allow it to drain while you proceed with the recipe.

  3. 3

    For the most flavorful chili results, heat the olive oil in a large sauté pan over medium heat. Add the onions and celery and a pinch of salt, to get the onions sweating. Sauté for about 5 minutes, or until the onions are soft and clear. Add the garlic and cook for about 1 minute, stirring frequently. Add 1/4 cup water, the tomato paste, the chipotle en adobo, the chili powder, cumin, coriander, smoked paprika, cinnamon, salt, and cayenne. Allow it to cook for one more minute, stirring to incorporate all of the ingredients.

  4. 4

    Add the broth, black beans, squash, diced tomatoes and their juices, and quinoa to your slow cooker. Add the cooked onion, garlic, and spice mixture. Stir everything to combine well. Cook on low heat for 6 hours. Before serving, give the chili a good stir and add some additional vegetable broth if you'd like it to be less thick. Taste, adjust seasonings, and serve with toppings of choice.

  5. 5

    Alternately, you can simply add all of the ingredients to the slow cooker and cook for 6 hours on low. If you have the time, browning the onions and garlic will give you most flavor. See note for stovetop option!

Slow Cooker Black Bean Butternut Chili Recipe | Only Recipes