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Slow Cooker Butternut Squash, Kale, and Quinoa Chili

Stefanie
  • 255 minutes
  • Serves

INGREDIENTS

3 cups

Butternut squash

1

Carrot

1

Celery stalk

1

Can Garbanzo beans

1

Can Kidney beans

1/2 tsp

Oregano

1/3 cup

Red onion

1

Can Tomatoes

1

Can Tomatoes with green chilies

3 cups

Tuscan kale

16 oz

Vegetable stock, Low Sodium

3 dashes

Tabasco sauce/favorite hot sauce

1/2 cup

Quinoa

1/2 tsp

Black pepper

1 pinch

Cayenne pepper

2 tbsp

Chili powder

1/4 tsp

Cinnamon

1 pinch

Red pepper flakes

1 tsp

Salt

1/2 tsp

Cumin