Recipe: Slow Cooker Butternut Squash Chili

Herbs have been used for centuries for both culinary and medicinal purposes. They enhance taste and promote health and disease prevention. They can have antioxidant, anti-inflammatory, anticarcinogenic, and glucose/cholesterol lowering activity. Try this chili loaded with beneficial vegetables, herbs, fiber and protein. 

Ingredients:

• 2 pounds butternut squash, cooked, peeled, and cut into 1/2-inch pieces
• 1 1/2 cups vegetable broth
• 1 15-ounce can of black beans, drained and rinsed
• 1 15-ounce can of red kidney beans, drained and rinsed
• 1 14-ounce can of diced tomatoes with juice
• 2 bell peppers, diced
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 tsp ground ginger
• 1 tsp salt
• 1 tsp black pepper
  
  

Instructions: 

1. Drain and rinse beans well.
2. Place all chili ingredients in the slow cooker, mix and cook on low for 4-5 hours or until the butternut squash is tender.
3. Remove two cups of the chili and mash. Return to the pot, and stir. Enjoy!

Next Steps & Resources: 

• Recipe shared by the oncology dietitians at John Theurer Cancer Center