Black Bean and Butternut Squash Chili Recipe Print Page

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Photo by: Photo: Kate Sears

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.

All You SEPTEMBER 2011

Yield: Serves 8
Cook time:6 Hours
Prep time:20 Minutes
Cost Per Serving:$1.94

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.

Nutritional Information

Amount per serving

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

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Black Bean and Butternut Squash Chili recipe