Crock-Pot Black Bean and Butternut Squash Chili




Crock-Pot Black Bean and Butternut Squash ChiliI knew I wanted to make something with black beans this week.  I have been trying to do at least two or three vegetarian dinners a week.  So after searching the internet for a black bean soup recipe which just seemed like too much work-blending the soup after you cook it and all, I stumbled across this recipe for Black Bean and Butternut Squash Chili from All You Magazine and was inspiredI had to tweak this based on ingredients I had in my kitchen but I was very happy with the results.  Definitely hearty and spicy-if you don’t like spice you could probably drop some of the cumin and Adobo seasoning. If you have a recipe you would like to add to our Whip It Up Wednesday blog hop please add it below.  We would love to see what you’re whipping up this week!

Crock-Pot Black Bean and Butternut Squash Chili
Crock-Pot Black Bean and Butternut Squash Chili
Smoky vegetarian chili using black beans and butternut squash. Easy to put together and cooks all day while you are spending time with family and friends!
Crock-Pot Black Bean and Butternut Squash Chili
Smoky vegetarian chili using black beans and butternut squash. Easy to put together and cooks all day while you are spending time with family and friends!
Crock-Pot Black Bean and Butternut Squash Chili
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Servings 4
Ingredients
Ingredients
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Servings 4
Instructions
  1. Make sure squash is chopped to 1/2 inch cubes.
  2. Heat Olive Oil in Pan.
  3. Saute onion and pepper until tender. You are adding the garlic to the crock-pot raw.
  4. Add all ingredients to crock-pot, with butternut squash going in last.
  5. Cover and cook on low for 6 hours.
  6. Serve with sour cream, cheddar cheese and whatever else makes your chili your own.
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Comments

  1. Sheryl says

    The best chili I’ve ever had – my husband agreed! Thanks for sharing, this is going to be a staple in our house this fall!

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