Slow-Cooked & Gluten-Free Butternut Squash Chili
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A comforting, gluten-free, chili recipe filled with fall flavors.
  • 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
  1. Cut up all vegetables and make sure your meat is not frozen.
  2. Place the vegetables and beans in the bottom of the slow cooker.
  3. Add the beef, spices, seasonings and water.
  4. Cover and cook on low for 7-8 hours.
  5. Taste. Adjust any seasonings.
Optional (to serve at the end with): Coconut Yogurt (the thicker the better), avocado, fresh basil leaves, and/or fresh cilantro leaves.
Recipe by A Gutsy Girl at