Black Bean and Butternut Squash Chili

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
Cost per Serving: $1.94
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 8g
  • Saturated fat: 1g
  • Protein: 11g
  • Carbohydrate: 50g
  • Fiber: 16g
  • Cholesterol: 0.0mg
  • Sodium: 1190mg

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