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
Recipe Type: Entree
Author: Lady Tara
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
Serves: 4
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!
  • 2 – 15 Ounce Cans Black Beans, Rinsed and Drained
  • 2- 6 Ounce Cans Tomato Paste
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Green Bell Pepper, Chopped
  • 1 Yellow Onion, Chopped
  • 2 Cloves Garlic, Chopped
  • 1- 14.5 Ounce Can Diced Tomatoes with Chilies (Or Jalapenos)
  • 1-4 Ounce Can Diced Jalapeno Peppers
  • 20 Ounces Chopped, Peeled Butternut Squash
  • 1 14.5 Ounce Can Vegetable Broth
  • 1 Package McCormick Slow Cooker Chili Seasoning
  • 1 Teaspoon Cumin
  • 1 Tablespoon Adobo Seasoning
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Dried Oregano
  • Salt to Taste
  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.

Linked up at What’s Cooking Wednesday , Meatless Mondays and Recipe Roundup!

Crock-Pot Ladies


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  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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