Another cold and rainy Spring day in Kansas City had me craving some chili. Plus with the COVID-19 outbreak, I’m trying to make things that are easily frozen and reheated. So I decided to grab a bunch of things things that I had on hand, dump them in my crockpot, and hope for the best.

Y’all, I’m so excited about how this turned out! Such an amazing blend of flavors! And…wait for it…our mini foodie loved it too!

Ingredients:

16 Oz butternut squash, peeled and chopped

1 tbsp onion powder

5 garlic cloves, minced (approx 5 tbsp)

2 (15 Oz) cans diced tomatoes

3 tbsp tomato paste

1 (15 Oz) can black beans, drained and rinsed

1 (15 Oz) can cannelloni beans, drained and rinsed

1 1/2 cups vegetable broth

8 Oz farro, uncooked

1 tbsp chili powder

1 tsp cinnamon

1/2 tsp salt

Instructions:

Add all ingredients to crockpot and cook on high for 3-4 hours or low for 6-8.

Enjoy!