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Crock-Pot Black Bean, Chorizo and Butternut Squash Chili Recipe
Serve this satisfying and hearty chili with your favorite chili toppings such as shredded cheese, chopped cilantro, tortilla chips and a squeeze of fresh lime juice!
Servings Prep Time
8people 30minutes
Cook Time
10 – 12hours on LOW
Servings Prep Time
8people 30minutes
Cook Time
10 – 12hours on LOW
Ingredients
Instructions
  1. In a medium skillet, brown and crumble the chorizo sausage over medium heat on the stove top until cooked through. Drain on a plate covered with 4 to 5 paper towels and set aside.
  2. Return the skillet to the stove and cook the diced onion and garlic until translucent and just starting to get a little caramelized color. Turn off heat and set aside.
  3. In a 6 quart or larger slow cooker add the drained and rinsed black beans, cubed butternut squash, canned tomatoes, cooked onion & garlic, diced green chilies, chili seasoning, lime juice and lime zest.
  4. Stir everything together with a wooden spoon and cover and cook on LOW for 10 to 12 hours.
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