The best part of certain meals is not the meal itself, but the preparation – or lack thereof! Take for instance my Slow-Cooked & Gluten-Free Butternut Squash Chili.
I stumbled upon the original recipe, Black Bean and Butternut Squash Chili in the September, 2011 issue of Oxygen Magazine. It looked amazing and super simple. So I figured I would give it a try, changing mine up some. You won’t need a pot or pan or mixer. In fact, all you need is a slow cooker and time.
By the way, while we’re on the whole “slow cooker” thing, have I ever told you that I’m obsessed with the slow cooker? I have not one, not two, but three of them – one of which is actually 3 mini slow cookers in one. You think that nuts, right? I think it’s crafty and time-saving. Seriously, you plop all your food into it, cover and let it do its job for several hours. And then bam – like magic – a healthy meal has been prepared for you.
Okay, so back to the recipe. Here is my version of a slow-cooked & gluten-free butternut squash chili.
Slow-Cooked & Gluten-Free Butternut Squash Chili
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- ½ small red onion, chopped
- 4 cloves garlic, minced
- 2 x 14.5 oz cans of tomatoes (I get the no-salt added ones)
- 4 cups butternut squash, cubed
- 1 can black beans, rinsed and drained (I also get these with no-salt added, making sure to rinse and drain them)
- 1.5 pounds beef, cubed
- 1 bay leaf
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp oregano
- ½ tsp sea salt
- ⅛ tsp cayenne pepper
- ½ tsp cinnamon
- ½ tsp nutmeg
- pepper sprinkles
- 2 cups water
- Cut up all vegetables and make sure your meat is not frozen.
- Place the vegetables and beans in the bottom of the slow cooker.
- Add the beef, spices, seasonings and water.
- Cover and cook on low for 7-8 hours.
- Taste. Adjust any seasonings.
You will heal. I will help.