Photo: Kate Sears
Prep Time
20 Mins
Cook Time
6 Hours
Yield
Serves 8

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

morganemily224
October 08, 2015
If you leave out the spices and jalapeno of course you are going to change the taste - it's missing the most important ingredients.  Had you followed the recipe you probably wouldn't have felt it was missing anything.  You gave a 3 star rating to a recipe you made up and then posted the review here. That doesn't even make sense.

KristenBlush
October 08, 2015
I was going to say, the chili powder I use isn't hot at all.  I'd like to know where you get yours because I would prefer to have my chili powder actually be chili powder.

SMSchlosser
October 08, 2015
P.S. my batch wasn't spicy at all, but the jalapenos I used were pretty mild as well.

morganemily224's Review

Jazzy1
January 07, 2014
Delicious! Just ate leftovers of this last night and it was amazing, even better than fresh out of the slow cooker. I added a little more salt and some garlic salt to the leftovers, and sprinkled with a mexican blend shredded cheese. Outstanding! For a novice cook trying to eat healthier, this recipe was easy to follow and not too time-consuming to prep. The six hours in the slow cooker is a little long, so I definitely recommend you start cooking late morning/early afternoon if you want it for dinner. But highlight recommend--it's a great, hearty vegetarian chili that makes great leftovers! I also halved this recipe and it worked great.

Notacook54's Review

mamaous
October 14, 2013
Really good! Left out the jalapeños, substituted one can of black beans for kidney beans and cooked on stove top for about an hour. Topped with sour cream, scallions and cheddar cheese. Made a day ahead and reheated for a dinner party...huge success.

mamaous's Review

Meredithruns
September 27, 2011
Delicious and perfect for a cold rainy night!

SMSchlosser's Review

laurielynn01
January 29, 2013
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!

KristenBlush's Review

GreekMama02
October 21, 2014
Full spice, hand picked squash...the best chili I've made yet. I'm going to keep this one! (I baked it in the oven for 2 hours at 350, and mixed the squash in rather that leaving it on top.)

Meredithruns's Review

Notacook54
August 29, 2012
My whole family loves this chili. I cut the chili powder back to 11/2-2 Tbsp and it was actually not too spicy. However, I may have added less jalapeño pepper bc I used sliced ones from a jar so there was a little guesswork there. We ate this with corn muffins (jiffy). Yummy! I've made this several times. It makes a ton. As a side note, I made this on the stove top. After sautéing the vegetables as the recipe states, I added the beans (2 cans drained, 2 undrained), tomatoes, spice and squash. Simmered for about an hour.

GreekMama02's Review

Jennifer
February 28, 2014
We loved this recipe! Followed directions to a t and it was perfect. I also found a vegan corn muffin recipe and it was amazing.