Slow Cooker Winter Squash Chili

J. White Harris


This is very good. I put the recipe together to use vegetables from my garden, winter squash and purple hull peas. I used Lakota Squash but any winter squash will work. I used purple hulled peas but black eyed peas taste the same. It is an easy chili that's sure to please. It's a great base with lots of options to spice it up depending on who is going to be eating it. I put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs.

★★★★★ 2 votes
4 to 6
20 Min
4 Hr
Slow Cooker Crock Pot


1 Tbsp
olive oil
1 lb
ground pork
1 large
onion, chopped
3 Tbsp
chopped fresh garlic
2 stalk(s)
celery, chopped
1 can(s)
(28 ounce) diced tomatoes
1 can(s)
rotel tomatoes and green chilies
4 c
cubed fresh winter squash
2 can(s)
(15 ounce ea) field peas
3 Tbsp
brown sugar
1 Tbsp
chinese five spice
1 Tbsp
chili powder
salt & pepper, to taste
2 c
vegetable broth, if needed


1Heat olive oil in a large skillet over medium heat; brown pork, stirring often, until crumbly and no longer, pink, about 10 minutes.
2Add chopped onion and celery and cook until onion is translucent, about 10 minutes. Add garlic for the last minute.
3Drain and discard any fat.
4Transfer pork to a slow cooker and stir in diced tomatoes, squash, field peas, brown sugar, winter squash, Chinese five spice, and chili powder. Add broth if needed.
5Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours. At the end of cooking add Salt & pepper to taste.

About Slow Cooker Winter Squash Chili

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy