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As the crisp autumn air sets in, it invites a sense of warmth and comfort that can only be satisfied by hearty, flavorful meals. Among these, the Cozy Crockpot Butternut Squash & Hatch Chili stands out as a quintessential dish that embodies the essence of the season. This recipe marries the natural sweetness of butternut squash with the subtle heat of roasted Hatch chiles, resulting in a chili that is not just delicious, but also nourishing.

Crockpot Butternut Squash and Hatch Chili

Embrace the cozy flavors of autumn with this delicious Cozy Crockpot Butternut Squash & Hatch Chili recipe. Combining the sweetness of butternut squash with the mild heat of roasted Hatch chiles, this nourishing chili is perfect for family dinners or meal prep. Packed with protein from black beans and rich in vitamins, it's both satisfying and healthy. Enjoy it with the perfect garnishes and sides for a comforting meal any night of the week. Dive into a warm, flavorful experience this season!
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Ingredients
  

2 cups butternut squash, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

2 cups vegetable broth

1-2 cups roasted Hatch green chiles, chopped (adjust to preference)

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Avocado slices, for topping

Instructions
 

Prepare the Base: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, and oregano, and cook for an additional minute until fragrant.

    Combine Ingredients: In your crockpot, add the sautéed onion and garlic mixture, butternut squash, black beans, corn, diced tomatoes with green chiles, roasted Hatch chiles, and vegetable broth.

      Season Well: Stir everything to combine. Season with salt and pepper to taste. Cover and set the crockpot to low heat.

        Cook it Slow: Let the chili simmer for 6-8 hours on low, or for 3-4 hours on high, until the butternut squash is tender.

          Finish and Serve: Once cooked, taste for seasoning and adjust if necessary. Serve hot, garnished with fresh cilantro, lime wedges, and avocado slices on top.

            Enjoy the Cozy Vibes: This dish can be enjoyed alone or served with crusty bread or over rice. Perfect for meal prep or a cozy weeknight dinner!

              Prep Time, Total Time, Servings: 15 mins | 8 hours | 6 servings