Black Bean and Butternut Squash Chili

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

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.)

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.

This was the first recipe I've made in a slowcooker and it was extremely easy. I halved it, which is more than enough for our family of three. We have an 11 month old who we wanted to share with, so I cut the jalapeno portion in 1/2 and the chilli powder back by about 1/3. This ratio was perfect for her and after pureeing it a bit (as she has few teeth) she really enjoyed it. It was quite tasty, but I can't help but feel like it needed something else; perhaps some corn. As it's so simple and healthy, I'll definitely make it again.

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.

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.

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!

So yummy. I cut the recipe in half, so I wouldn't have much leftover. It was so good, that I made another half batch the following week. I cooked mine on the stove. It turned out thick and flavorful. It's a keeper.

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.

I like fairly spicy food, but this was way too hot for myself, my husband and my daughter. I only used 1 jalapeno, but used the full amount of chili powder. I think I'd cut it back to 1 Tbsp chili powder (and then add more if needed). I really wanted to like it and loved all the different ingredients. I will try it again with less chili powder. One caveat - we use spices from a mail order spice house, so maybe our chili powder was more intense than the usual.

very hearty and great flavors. The squash gave a silkiness to the texture. My son, who does not like beans, tried it. he then proceeded to eat two more bowls.

Delicious and perfect for a cold rainy night!

So delicious. Way more liquidy then I thought it would be, but very tasty. It was the first time I cooked with butternut squash, but definitely won't be the last.