I'm a sucker for slow cooker or crockpot cooking. Really, what is better than walking into your home after a long day and dinner is done cooking? The problem is, most crockpot recipes make you brown the meat, or saute the onions before you add them to the crockpot to cook all day. I wanted a recipe where I could throw everything in the pot uncooked, and have it come out delicious. That's not too much to ask, is it?
One of my secrets to this kind of crockpot cooking is using shallot in place of onion. You get all of the flavor, but unlike an onion that never cooks down, shallots seem to melt in the slow cooker.
An added bonus of no pre-cooking is no added fat. The texture from the cooked squash gives this chili a really thick and creamy consistency that's just right for the start of fall. You can spice this recipe up by adding hot sauce, cayenne, or hot peppers if you'd like. Or, you can always serve hot sauce on the side at the table!
Serves 4-6 depending on your sides
Spray inside of slow cooker with non-stick cooking spray. Add all ingredients to slow cooker and stir to combine. Cook on low for 8-9 hours.
This chili tastes great with any accompaniment: tortilla chips, cornbread, shredded cheese, sour cream, green onion, or hot sauce.