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.

Recipe by MyRecipes September 2011

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Kate Sears

Recipe Summary

prep:
20 mins
cook:
6 hrs
total:
6 hrs 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

276 calories; fat 8g; saturated fat 1g; protein 11g; carbohydrates 50g; fiber 16g; cholesterolmg; sodium 1190mg.