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.
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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Products Used In This Crock-Pot Black Bean and Butternut Squash Chili Recipe: