Are you ready to transform your Meatless Mondays into a culinary adventure? Dive into the warm, comforting embrace of our Slow Cooker Butternut Squash Kale and Quinoa Chili! This vibrant dish not only packs a punch of flavor but also nourishes your body with wholesome ingredients. Imagine the rich aroma wafting through your kitchen as this delightful chili simmers away, creating a perfect harmony of textures and tastes. With just 15 minutes of prep time, you can set it and forget it, allowing the slow cooker to work its magic. Trust us, your taste buds will thank you, and so will your family!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Vegetarian
Serves: 8 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 cup kale, chopped
- 1 cup quinoa, rinsed
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tbsp chili powder
- Salt and pepper to taste
Instructions
- Peel and dice the butternut squash into roughly 1-inch cubes, ensuring uniform size for even cooking.
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter saponin coating.
- In the slow cooker, layer ingredients starting with chopped onions and minced garlic as the base layer.
- Add diced butternut squash, rinsed quinoa, drained black beans, and chopped kale on top of the onion mixture.
- Pour in diced tomatoes and vegetable broth, ensuring all ingredients are mostly submerged.
- Sprinkle chili powder, salt, and pepper evenly across the top of the ingredients.
- Cover slow cooker and set to low heat setting for 6 hours, allowing flavors to meld and vegetables to become tender.
- Stir gently halfway through cooking to redistribute ingredients and ensure even heating.
- Check consistency after
- 5 hours; if too thick, add small amounts of additional vegetable broth.
- Once cooking is complete, let chili rest for 10-15 minutes before serving to allow further thickening.
- Optional: Garnish with fresh cilantro, avocado slices, or a dollop of Greek yogurt before serving.
Tips
- Uniform Cutting: When peeling and dicing the butternut squash, aim for uniform 1-inch cubes. This ensures even cooking and a delightful texture in every bite.
- Rinse Quinoa: Don’t skip rinsing the quinoa! This step removes the natural saponins that can impart a bitter taste, allowing the nutty flavor to shine through.
- Layering Matters: Start with the onions and garlic at the bottom of the slow cooker. This helps them caramelize and infuse their flavors into the dish as it cooks.
- Submerge Ingredients: Make sure all ingredients are mostly submerged in the vegetable broth. This helps them cook evenly and meld together beautifully.
- Season to Taste: Feel free to adjust the chili powder, salt, and pepper to suit your palate. A little extra spice can elevate the dish!
- Stir Halfway: Give the chili a gentle stir halfway through cooking to redistribute the ingredients, ensuring even heating and flavor distribution.
- Adjust Consistency: If you find the chili too thick after
- 5 hours, don’t hesitate to add a splash more vegetable broth to achieve your desired consistency.
- Rest Before Serving: Allow the chili to rest for 10-15 minutes after cooking. This helps thicken the chili and enhances the flavors.
- Garnish for Flair: Elevate your dish with fresh cilantro, creamy avocado slices, or a dollop of Greek yogurt before serving. These toppings add freshness and a burst of flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
