Crock-Pot Black Bean and Butternut Squash Chili - Whip It Up Wednesday
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Entree
Serves: 4
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/