The best part of certain meals is not the meal itself, but the preparation – or lack thereof!

I stumbled upon the original recipe, Black Bean and Butternut Squash Chili in the September, 2011 issue of Oxygen Magazine. It looked amazing and super simple. So I figured I would give it a try, changing mine up some! You won’t need a pot or pan or mixer. In fact, all you need is a slow cooker and time.

By the way, while we’re on the whole “slow cooker” thing, have I ever told you that I’m obsessed with the slow cooker? I have not one, not two, but three of them – one of which is actually 3 mini slow cookers in one. You think that nuts, right? I think it’s crafty and time-saving! Seriously, you plop all your food into it, cover and let it do its job for several hours. And then bam – like magic – a healthy meal has been prepared for you!

Okay, so back to the recipe. Here is my version of a slow-cooked & gluten-free butternut squash chili. Enjoy (once you’re done making it, check out 4 ideas of foods to pair with a bowl of soup)! <– Yes, I’ve got you covered. At least for all your soup-y needs today!

Ingredients

• 1/2 small red onion, chopped
• 4 cloves garlic, minced
• 2 14.5 oz cans of tomatoes (I get the no-salt added ones)
• 4 c. butternut squash, cubed
• 1 can black beans, rinsed and drained (I also get these with no-salt added, make sure to rinse and drain them)
• 1.5 lb lean beef, cubed
• 1 bay leaf
• 1 tbsp cumin
• 1 tbsp oregano
• 1/2 tsp sea salt
• 1 tbsp chili powder
• 1/8 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• pepper sprinkles
• 2 c. water
• optional (to serve at the end with): Greek Yogurt, avocado, fresh basil leaves and/or fresh cilantro leaves.

Directions

1. Cut up all vegetables and make sure your meat is not frozen.
2. Place the vegetables and beans in the bottom of the slow cooker.
3. Add the beef, spices, seasonings and water.
4. Cover and cook on low for 7-8 hours.
5. Taste. Adjust any seasonings.
6. Serve with any or all of the following: dollop of Greek Yogurt, avocado, fresh basil leaves and/or fresh cilantro leaves

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REALLY like this recipe? Make sure to give it a to remind your awesome self of it later!

Ingredients

Cubed Butternut Squash

Magnetic Measuring Spoons

Since you’ll be doing a lot of spicy measuring in this recipe, I highly recommend these awesome, magnetic and double-sided measuring spoons.

Slow Cooker

Neither of the final pictures do the chili justice. As a matter-of-fact, I debated whether of not to even show the finished product because let’s be honest, it looks less than appealing. The black bean color mixed with the tomatoes and all the spices resulted in a shade less than desirable. I can’t change that:) The truth is that it is absolutely amazing, and Ryan and I have made it a few times already! Now don’t be a photo snob and try it already. Let me know how you like it!

My Bowl

Ryan's Bowl

And ps. What is YOUR favorite thing to pair with a bowl of soup?!