BUTTERNUT SQUASH COCONUT CHILI - CROCK POT
Steps:
- Slow Cooker Butternut Squash Coconut Chili Prep Time: 10 minutes Yield: 8 servings 1. Place all ingredients except the garnishes/rice in a slow cooker. Cook on high heat for 4 to 6 hours (or on low for 8 hours). During the last hour, taste the chili and season with salt and pepper. Add more chili powder as desired. Add a pinch of cayenne pepper if you like chill on the spicy side. In the last 45 minutes of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add a bit more vegetable broth. 2. Serve over basmati rice. Garnish with fresh herbs and shredded coconut
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Hammed Tajudeen
[email protected]This is a great recipe for a healthy and delicious weeknight meal.
Hugh Chesney
[email protected]This chili is so flavorful and satisfying. I love the combination of butternut squash, coconut milk, and spices.
Selby L Mndebele
[email protected]I've made this chili several times and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Yubaraj Dhakal
[email protected]This chili is a great way to get your kids to eat their veggies. My kids loved the sweet flavor of the butternut squash.
Donnacha Mullane
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this chili. The coconut milk and spices really balance out the flavor of the squash.
Adeel Fasial
[email protected]This chili is a keeper! It's flavorful, healthy, and easy to make. I highly recommend it.
Boyce Cetywayo
[email protected]This chili is so easy to make and it's so delicious. I'll definitely be making it again and again.
Emma savage
[email protected]I made this chili for my family and they all loved it. Even my picky kids ate it up!
freshmovadal comedystore
[email protected]This is the best butternut squash chili I've ever had! The coconut milk gives it a creamy, rich flavor that I love.
Mugenyi Moses
[email protected]I used chicken broth instead of vegetable broth and it turned out great. This chili is so versatile, you can really adapt it to your own taste.
numeri ame
[email protected]I added a can of black beans to this chili and it was delicious! The black beans added an extra layer of flavor and texture.
Manisha Thapa Magar
[email protected]This chili is perfect for a cold winter day. It's warm and comforting and it fills you up without weighing you down.
Ashad Mia
[email protected]I love that this chili is healthy and filling. It's packed with veggies and lean protein, so it's a great meal for a busy weeknight.
Nicolina Clarke
[email protected]This chili is so easy to make! I just threw all the ingredients in my crock pot and let it cook all day. When I came home from work, dinner was ready. It doesn't get much easier than that.
Waheed khan Khan
[email protected]I'm not usually a fan of coconut, but this chili changed my mind. The coconut flavor is subtle and it really complements the other flavors in the chili. I'll definitely be making this again.
Gabby Ramirez
[email protected]This recipe is a great way to use up leftover butternut squash. I had some roasted butternut squash in the fridge and this chili was the perfect way to use it up. It turned out so delicious!
Claire Jenny
[email protected]I made this chili for a party and it was a hit! Everyone loved the unique flavor combination. The butternut squash and coconut give it a sweet and creamy taste that's unlike any other chili I've had.
Muntasha pari Pari
[email protected]This butternut squash coconut chili is amazing! It's creamy, flavorful, and packed with veggies. I love that it's made in the crock pot, so it's easy to make on a busy weeknight.