Crock-Pot Black Bean and Butternut Squash Chili

If you need a hearty and delicious vegetarian chili recipe look no further than this Crock-Pot Black Bean and Butternut Squash Chili. Butternut squash add a touch of sweetness and black beans provide a ton of protein and fiber in a chili that has just the right amount of heat and flavor. A great crowd pleaser!

Slow Cooker Black Bean and Butternut Squash Chili

I 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 a recipe for Black Bean and Butternut Squash Chili from All You Magazine (which is now defunct) and was inspired. 

I had to tweak the recipe a little bit based on ingredients I had in my kitchen but I was very happy with the results.

This soup is definitely hearty and spicy. If you don’t like spice you could probably omit some of the cumin and Adobo seasoning.

Recipe Collections:

• 6 Quart Crock-Pot Recipes
• Amazing Crock-Pot Chili Recipes
• Fall Recipes
• Soups, Stews and Chili Recipes
• Winter Recipes

Crock-Pot Black Bean and Butternut Squash Chili Recipe

Heidi Kennedy

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!

4 from 15 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Soups, Stews and Chili

Cuisine American

Servings 8 Servings

Calories 238 kcal

Ingredients

1x2x3x

• 30 ounces Canned Black Beans (drained and rinsed)
• 12 ounces Canned Tomato Paste
• 2 tablespoons Extra Virgin Olive Oil
• 1 medium Green Bell Pepper (chopped)
• 1 medium Yellow Onion (chopped)
• 2 cloves Garlic (minced)
• 4 ounces Canned Diced Jalapeño Peppers
• 20 ounces Butternut Squash (peeled and cut into 1/2 inch cubes)
• 14.5 ounces Vegetable Broth
• 1.5 ounces McCormick Slow Cooker Chili Seasoning (1 packet)
• 1 teaspoon Ground Cumin
• 1 tablespoon Adobo Seasoning (store bought or homemade)
• 1 teaspoon Freshly Ground Black Pepper
• 1 tablespoon Dried Oregano
• Kosher Salt (to taste)

Instructions

• Wash and cut vegetables according to the ingredient list.
• Heat olive oil in a medium skillet on the stove-top until the oil is hot and shimmering.
• Saute the onion and pepper in the oil until the the onion is slightly browned, being careful not to burn.
• Add cooked onion and pepper as well as all of the remaining ingredients to a 6 quart or larger slow cooker.
• Cover and cook on LOW for 6 hours.
• Ladle hot chili into bowl and top with your favorite chili toppings such as cheese, sour cream, diced onion, etc.

Nutrition

Calories: 238kcal | Carbohydrates: 42g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1415mg | Potassium: 819mg | Fiber: 13g | Sugar: 7g | Vitamin A: 7050IU | Vitamin C: 59.4mg | Calcium: 120mg | Iron: 5.6mg

Tried this recipe?Rate the recipe and then let us know how it was!