Black Bean and Butternut Squash Chili Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This easy black bean and butternut squash chili will fill your kitchen with wonderful aromas while it simmers in the slow-cooker all day. Serve with cornbread and your favorite toppings.
Ingredients
1/4 cup olive oil
3 onions, chopped
4 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeños, seeded and minced
4 15-oz. cans black beans, rinsed and drained
2 14.5-oz. cans diced fire-roasted tomatoes
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon dried oregano
4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1/2-inch dice
Salt and pepper
Instructions
Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and jalapeños; sauté until tender, about 3 minutes.
Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.
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