Slow Cooker Butternut Squash Chili with Cute Pumpkin Shaped Biscuits
"Slow Cooker Butternut Squash Chili is loaded with plenty of warm spices and seasonings. Make it with meat or without for a completely vegetarian option...."
INGREDIENTS
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· 1 pound bulk Italian sausage, browned (omit if making vegetarian chili)
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· 2 pounds butternut squash that has been seeded and cut into 2" cubes
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· 1 medium yellow onion, chopped
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· 1 can (15.5 ounces) light red kidney beans, rinsed and drained
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· 2 cans (15.5 ounces) dark red kidney beans, rinsed and drained
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· 1 can (15.5 ounce) 100% pure pumpkin puree
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· 1 cup beef broth (substitute vegetable broth if making vegetarian chili)
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· 2 cloves garlic, minced
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· 1 teaspoon allspice
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· 1½ teaspoon ground cinnamon
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· 1½ teaspoon smoked paprika
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· 2 teaspoons kosher salt
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· 1 teaspoon black pepper
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· 2 tablespoons butter
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· Greek yogurt or sour cream for serving, if desired
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