Crock-Pot Black Bean and Butternut Squash Chili

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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!

Crock-Pot 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.

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

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Crock-Pot Black Bean and Butternut Squash Chili Recipe

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!

Print Recipe Crock-Pot Black Bean and Butternut Squash Chili Recipe 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!

Rating	Votes: 1 Rating: 5 You: Rate this recipe!
Servings	8people
Prep Time	30minutes
Cook Time	6hours on LOW

Ingredients

• 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 black pepper
• 1 tablespoon dried oregano
• salt to taste

Servings: people

Ingredients 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 black pepper 1 tablespoon dried oregano salt to taste Servings: people

Rating Votes: 1 Rating: 5 You: Rate this recipe! Servings 8people Prep Time 30minutes Cook Time 6hours on LOW

Instructions

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

Nutrition Information

Calories: 238kcal, Total Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1415mg, Potassium: 819mg, Carbohydrates: 42g, Dietary Fiber: 13g, Sugars: 7g, Protein: 10g, Vitamin A: 141%, Vitamin C: 72%, Calcium: 12%, Iron: 31%

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