Winter has come, well, apparently given that the temperature seems to drop. However, this year it’s 30 degrees one day and then 65 the next. Is anyone else like, “I need the weather to get it together?” I know I am.
When the cold temperatures hit, I always want something nice and hot to eat. Temperature hot, not too spicy so I can actually enjoy my food. So I tried a Butternut Squash Chili for the crock pot from Damn Delicious, I omitted the turkey because I wanted a vegetarian version and some peppers. It was good, aside from the fact I added way too much chipotle pepper. See, I went wrong when she said 2 chipotle peppers and I just grabbed a large one from the can. That sucker was probably large enough to equal 3 or 4 small chipotle peppers. I added it and went on about my business. I didn’t realize how spicy it was until my first bite the next day at work. And for those wondering why I didn’t taste it as I was cooking, well, I just didn’t and started putting it away in my meal prep containers for the week once everything had cooled.
My mouth was on fire and my tummy was warming up and not in a good way. So what do I add to decrease the spice? I messaged my friend Kim. Kim usually has all the cooking answers and she didn’t disappoint me. I had to add dairy. The next day I added cheese, sour cream, and one of my favorites, guacamole. And with the first bite with my add in’s, there was success! I was able to eat it without having to fan my mouth! Long story short, if you made your food a little hotter than you would care to- go grab the sour cream, cheese, and guacamole and salvage it.
Here below is the modified recipe that I used with some spice modifications for next time:
2 cans (15 oz each) diced tomatoes
2 cans (15 oz each) black beans
1 can (15 oz) garbanzo beans
3-4 cups of diced butternut squash
1 small Chipotle pepper, diced
2 Tbsp garlic, minced
1 Tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
2 tsp dried oregano
Pinch of kosher salt and pepper
1-2 cups of water Or Vegetable broth or Chicken
Garnish- Sour cream, guacamole, cheese
- Get your crockpot situated on countertop and turn it on low. (Make sure its plugged in!)
- Pour the tomatoes, blacks beans, garbanzo beans, and chipotle pepper into the crockpot.
- Add all of your spice including the garlic and the salt and pepper.
- Add the butternut squash.
- And then add the 1-2 cups of water. I prefer mine a little thick, yet with some sauce so I do 2 cups of water. But to each his own.
- If you want to cook it on low, let it sit for 608 hours; if you want it done in less time then turn the dial to high and let it cook for 3-4 hours.
- Once its done, plate it and garnish with the sour cream, guacamole, and cheese.
2 thoughts on “Crock Pot Butternut Squash Chili”
Your friend Kim sounds like a delight! You should definitely keep her in your back pocket for cooking tips.
Yes, my friend Kim is awesome. I always ask her about recipes.