Super yummy vegetarian chili! Has a great "meaty" quality to it, and it's even better the next day. I only used 1 jalepeno (we have little kids in the house) and it was not spicy at all (easy to fix with a little hot sauce). Try this recipe, you won't be disappointed!
Black Bean and Butternut Squash Chili
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.
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- Calories: 276
- Fat: 8g
- Saturated fat: 1g
- Protein: 11g
- Carbohydrate: 50g
- Fiber: 16g
- Cholesterol: 0.0mg
- Sodium: 1190mg
- 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
- 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.
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