slow cooker winter squash chili
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.
prep time
20 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
4 to 6
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 large onion, chopped
- 3 tablespoons chopped fresh garlic
- 2 stalks celery, chopped
- 1 can (28 ounce) diced tomatoes
- 1 can rotel tomatoes and green chilies
- 4 cups cubed fresh winter squash
- 2 cans (15 ounce ea) field peas
- 3 tablespoons brown sugar
- 1 tablespoon chinese five spice
- 1 tablespoon chili powder
- - salt & pepper, to taste
- 2 cups vegetable broth, if needed
How To Make slow cooker winter squash chili
-
Step 1Heat olive oil in a large skillet over medium heat; brown pork, stirring often, until crumbly and no longer, pink, about 10 minutes.
-
Step 2Add chopped onion and celery and cook until onion is translucent, about 10 minutes. Add garlic for the last minute.
-
Step 3Drain and discard any fat.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes