Black Bean and Butternut Squash Chili

Black Bean and Butternut Squash Chili Recipe
Photo: Kate Sears
This easy black bean and butternut squash chili will fill your kitchen with wonderful aromas while it simmers in the slow-cooker all day.  Serve with cornbread and your favorite toppings.

Yield:

Serves 8

Recipe Time

Prep: 20 Minutes
Cook: 6 Hours

Nutritional Information

Calories 276
Fat 8 g
Satfat 1 g
Protein 11 g
Carbohydrate 50 g
Fiber 16 g
Cholesterol 0.0 mg
Sodium 1190 mg

Ingredients

1/4 cup olive oil
3 onions, chopped
4 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeños, seeded and minced
4 15-oz. cans black beans, rinsed and drained
2 14.5-oz. cans diced fire-roasted tomatoes
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon dried oregano
4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1/2-inch dice
Salt and pepper

Preparation

1. Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and jalapeños; sauté until tender, about 3 minutes.

2. Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.

3. Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.

Note:

September 2011
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