Slow Cooker Butternut Squash Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	42%	48%
fat	0%	1%
aromatics	20%	10%
salt	1%	0%
vegetables and beans	182%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 116 for gravy quality

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	1 medium butternut squash (approx. 2 pounds, peeled, cut into half inch pieces)
360 g	1 1/2 cups chicken broth ( or vegetable broth)
425 g	15 ounces canned black beans (1 can, drained and rinsed)
425 g	15 ounces canned red kidney beans (1 can, drained and rinsed, or great northern beans)
397 g	14 ounces canned petite diced tomatoes (with juices, 1 can)
240 g	2 bell peppers (any color, diced)
150 g	1 yellow onion (diced)
15 g	5 cloves garlic (minced)
8 g	1 tablespoon chili powder
4 g	2 teaspoons cumin
2 g	1 teaspoon ground ginger
6 g	1 teaspoon salt
2 g	1 teaspoon black pepper
	toppings as desired (see notes)

Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Penny, I follow your recipes daily, and make many. I was dubious about this one because it didnt have meat in it. I gotta say, one of the best chili’s Ive made. Even my wife said you gotta make this again. I followed the recipe, as written without adding anyth” — a cook, 5★

“OMGosh this is the best chili I’ve ever made. I can’t wait to make it again. I used the ingredients I had. Instead of 14.5 ounce can of tomatoes I used to, 10 ounce rotelle tomatoes. Instead of squash, I used sweet potatoes. I used an immersion blender at the” — a cook, 5★