Crock-Pot Black Bean and Butternut Squash Chili

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 this recipe for Black Bean and Butternut Squash Chili from All You Magazine and was inspired.  I had to tweak this based on ingredients I had in my kitchen but I was very happy with the results.  Definitely hearty and spicy-if you don’t like spice you could probably drop some of the cumin and Adobo seasoning. If you have a recipe you would like to add to our Whip It Up Wednesday blog hop please add it below.  We would love to see what you’re whipping up this week!

Print Recipe

Crock-Pot Black Bean and Butternut Squash Chili

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!

• Course Entree

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

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	4

Ingredients

• 30 ounces canned black beans drained and rinsed
• 12 ounces canned tomato paste
• 2 tablespoons olive oil extra virgin preferred
• 1 whole green bell pepper chopped
• 1 whole yellow onion chopped
• 2 cloves garlic minced
• 14.5 ounces canned diced tomatoes with green chilis
• 4 ounces canned jalapeño peppers diced
• 20 ounces butternut squash peeled and cut into cubes
• 14.5 ounces vegetable broth
• 1.5 ounces McCormick slow cooker chili seasoning 1 packet
• 1 teaspoon ground cumin
• 1 tablespoon adobo seasoning
• 1 teaspoon pepper
• 1 tablespoon dried oregano
• salt to taste

Servings:

Ingredients 30 ounces canned black beans drained and rinsed 12 ounces canned tomato paste 2 tablespoons olive oil extra virgin preferred 1 whole green bell pepper chopped 1 whole yellow onion chopped 2 cloves garlic minced 14.5 ounces canned diced tomatoes with green chilis 4 ounces canned jalapeño peppers diced 20 ounces butternut squash peeled and cut into cubes 14.5 ounces vegetable broth 1.5 ounces McCormick slow cooker chili seasoning 1 packet 1 teaspoon ground cumin 1 tablespoon adobo seasoning 1 teaspoon pepper 1 tablespoon dried oregano salt to taste Servings:

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 4

Instructions

1. Make sure squash is chopped to 1/2 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.

Powered byWP Ultimate Recipe

// <![CDATA[ document.write(”); // ]]>

Linked up at What’s Cooking Wednesday , Meatless Mondays and Recipe Roundup!

<div align=”center”><a href=”https://crockpotladies.com/” title=”Crock-Pot Ladies”><img src=”https://crockpotladies.com/wp-content/uploads/2011/11/Whip-it-up-wednesday-125.png” alt=”Crock-Pot Ladies” style=”border:none;” /></a></div>