Crock-Pot Black Bean and Butternut Squash Chili - Whip It Up Wednesday
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
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!
Ingredients
  • 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
Instructions
  1. Make sure squash is chopped to ½ 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.
Recipe by Crock-Pot Ladies at http://crockpotladies.com/crockpot-black-bean-butternut-squash-chili-whip-wednesday/