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slow cooker winter squash chili

(2 ratings)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

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 ratings)
yield 4 to 6
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker winter squash chili

  • 1 Tbsp
    olive oil
  • 1 lb
    ground pork
  • 1 lg
    onion, chopped
  • 3 Tbsp
    chopped fresh garlic
  • 2 stalk
    celery, chopped
  • 1 can
    (28 ounce) diced tomatoes
  • 1 can
    rotel tomatoes and green chilies
  • 4 c
    cubed fresh winter squash
  • 2 can
    (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

How To Make slow cooker winter squash chili

  • 1
    Heat olive oil in a large skillet over medium heat; brown pork, stirring often, until crumbly and no longer, pink, about 10 minutes.
  • 2
    Add chopped onion and celery and cook until onion is translucent, about 10 minutes. Add garlic for the last minute.
  • 3
    Drain and discard any fat.
  • 4
    Transfer 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.
  • 5
    Set 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.
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