Slow Cooker Winter Squash Chili Recipe


When the harvest nets this much winter squash, you need more in your recipe repertoire than pumpkin pie. Photo by Pexels/mathiasp.r.

Do you still have winter squash or sweet potatoes from last fall’s harvest patiently waiting in your root cellar? I do and I want to be sure to use them before they start to go bad. Now is the perfect time to pull out one of my favorite cold weather recipes for those stalwarts: slow cooker winter squash chili.

It’s so easy and gets such amazing results — just a few minutes of chopping, then dump all the ingredients in the pot, turn it on and leave it for an afternoon or a full day. What could be easier? You can use sweet potatoes, butternut squash, or pumpkin (or any other edible winter squash) to make this recipe. I’ve done it with all three and each batch is just as delicious as the one before.

This recipe makes a generous six-eight servings. If you don’t need that much, you could certainly pare it down, but why not go ahead and make the whole thing. Any leftovers can be stored in the fridge for three or four days. For longer storage, freeze for an even easier meal in the future.

The recipe that follows is a mashup of two recipes I found online (Kitchen Treaty and Two Peas and Their Pod) with a few of my own adaptations.

I recommend going easy on the chili, chipotle, and cayenne in the beginning. Together, they can pack a wallop. You can always add more once the recipe is fully cooked.

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