Slow Cooker Butternut Squash and Farro Chili

Recipe inspired by @eaturselfskinny

 40 oz diced butternut squash
 1 onion, chopped (optional)
 Spinach leaves, rinsed and dried (optional)
 5 garlic cloves, minced
 2 (15 oz) cans diced tomatoes
 3 tbsp tomato paste
 1 (15 oz) can black beans, rinsed and drained
 1 (15 oz) can cannellini beans, rinsed and drained
 1 ½ cups vegetable broth
 ½ cup farro, rinsed
 ½ cup barley, peas, and lentil mix (we bought ours from Whole Foods)
 1 tbsp chili powder
 1 tsp cinnamon
 ½ tsp salt

1

Optional: If adding onion, heat a skillet on medium low heat. Add oil and once warm, add in chopped onions. Saute until onions are caramelized. Transfer to slow cooker.

2

In a 6-quart slow cooker, add all ingredients and mix with a big spoon.

3

Cover slow cooker and place on low for 6-8 hours. Enjoy!

Ingredients

 40 oz diced butternut squash
 1 onion, chopped (optional)
 Spinach leaves, rinsed and dried (optional)
 5 garlic cloves, minced
 2 (15 oz) cans diced tomatoes
 3 tbsp tomato paste
 1 (15 oz) can black beans, rinsed and drained
 1 (15 oz) can cannellini beans, rinsed and drained
 1 ½ cups vegetable broth
 ½ cup farro, rinsed
 ½ cup barley, peas, and lentil mix (we bought ours from Whole Foods)
 1 tbsp chili powder
 1 tsp cinnamon
 ½ tsp salt

Directions

1

Optional: If adding onion, heat a skillet on medium low heat. Add oil and once warm, add in chopped onions. Saute until onions are caramelized. Transfer to slow cooker.

2

In a 6-quart slow cooker, add all ingredients and mix with a big spoon.

3

Cover slow cooker and place on low for 6-8 hours. Enjoy!

Slow Cooker Butternut Squash and Farro Chili

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