Slow Cooker Butternut Squash Chipotle Chili

Can't Stay Out of the Kitchen


This delicious Tex-Mex soup is filled butternut squash, tomatoes, black beans, chipotle peppers and spices that bring out both a sweet and spicy essence that's unbelievably good. Healthy, low calorie, gluten free and vegan chili made in the crockpot.


  • 1 medium red onion (chopped)
  • 2 red bell peppers (chopped)
  • 1 large butternut squash, peeled and chopped (mine was about 5 lbs.)
  • 4 garlic cloves (minced)
  • 2 tbsp. olive oil (eliminate this if cooking in crockpot)
  • 3/4 tsp. pink Himalayan sea salt
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1/2 + tablespoon La Costena chopped chipotle pepper in adobo sauce (up to 1 tablespoon or to taste)
  • 1 bay leaf
  • 1/4 tsp. cinnamon
  • 14-oz. can diced tomatoes (undrained)
  • 2 15-oz. cans black beans (rinsed and drained)
  • Swanson organic vegetable broth
  • 2 avocados (sliced or chopped)
  • 1 tbsp. chopped cilantro and additional cilantro leaves (for garnish)
  • Chef’s Finest Tri-Color tortilla strips (for garnish)
  • crushed red pepper flakes (Tabasco sauce or Louisiana hot sauce)


  1. Place onion, peppers, garlic, butternut squash, tomatoes, chipotle pepper, vegetable broth and all the seasonings and herbs in a...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Slow Cooker Butternut Squash Chipotle Chili

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