Slow Cooker Butternut Squash Chili with Pumpkin Shaped Biscuits

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Slow Cooker Butternut Squash Chili with Pumpkin Shaped Biscuits

With all the colors and flavors of fall, this Slow Cooker Butternut Squash Chili with Pumpkin Shaped Biscuits is sure to warm your heart, delight your taste buds, and tickle your fancy.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course, Slow Cooker - Main Course

Cuisine: American

Keyword: butternut squash chili,, slow cooker butternut squash chili

Servings: servings

Calories: 227kcal

Author: Renee Goerger

Equipment

Ingredients

1 pound bulk Italian sausage browned
2 pounds butternut squash that has been seeded and cut into 2" cubes
1 medium yellow onion chopped
1 can (15.5 ounces) light red kidney beans, rinsed and drained
2 cans (15.5 ounces) dark red kidney beans, rinsed and drained
1 can (15.5 ounce) 100% pure pumpkin puree
1 cup beef broth
2 cloves garlic minced
½ teaspoon allspice
1½ teaspoon ground cinnamon
1½ teaspoon smoked paprika
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons butter
Greek yogurt or sour cream for serving if desired
1 can pop tube biscuits optional

US Customary - Metric

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Instructions

Brown the sausage in a large skillet, breaking into small pieces as it browns.
In a 4 quart slow cooker, add all the ingredients (except the butter and Greek yogurt), and stir well.
Cover and set the cooker on low for 6 hours.
Uncover, add the butter and stir well.
Serve in bowls with Greek yogurt or sour cream as garnish along with the pumpkin shaped biscuits (if desired).

Notes

This recipe can be made vegetarian by omitting the Italian sausage and substituting vegetable stock or broth for the beef broth.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Chili may be frozen in an airtight freezer container for up to 3 months.

*Note - the calorie count and nutritional information is for the chili only and does not include the pumpkin biscuits.

Nutrition