Vegetarian Black Bean and Squash Chili

Vegetarian Black Bean and Squash Chili

vegetarian black bean & squash chili recipe #slowcookerFor many people, the arrival of all things pumpkin represents the beginning of fall. While I love pumpkin as much as the next gal, for me the quintessential autumn food is definitely chili.

Give me the crunch of leaves underfoot, a cozy knit sweater, and a big bowl of chili and I’m a happy lady.

Oh, and a piece of cornbread doesn’t hurt either!

Vegetarian Black Bean and Squash Chili

We made this chili last weekend, and it was a hit! A great use of winter squash—that super nutritious and ever-affordable vegetable. What’s more, it’s a slow cooker recipe, which makes it that much more appealing to busy moms struggling to find the time to throw dinner together in the evening.

I used half a can of chipotle chiles, which gave just the right amount of heat for me. If you like your chili to have a full kick, throw in the whole can.

Vegetarian Black Bean & Squash Chili
Serves 8
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Ingredients
  1. extra virgin olive oil
  2. 3 small onions, diced
  3. 4 tsp minced garlic
  4. 1 green bell pepper, diced
  5. 1 red, yellow, or orange bell pepper, diced
  6. 3.5oz (1/2 small can) chipotle chiles in adobo
  7. 4 cans black beans, rinsed and drained
  8. 2 cans fire roasted diced tomatoes, undrained
  9. 2 tbsp chili powder
  10. 2 tbsp cumin
  11. 1 tbsp dried oregano
  12. 4 cups butternut squash, diced (about 1 medium butternut squash)
  13. shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or avocado for serving
Instructions
  1. Heat a swirl of olive oil in a large skillet over medium heat. Sauté the onions until tender, about 3 minutes. Add minced garlic and cook for another minute. Add bell peppers and sauté another 3 minutes, until tender.
  2. Transfer the onion and pepper mixture to a slow cooker. Add the beans, tomatoes, chiles, chili powder, cumin, and oregano. Stir together. Arrange squash on top. Cover and cook on low for 6 hours.
  3. Season with salt and pepper. Serve with shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or diced avocado.
Adapted from My Recipes
Adapted from My Recipes
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Does your family like chili? How much heat can you handle?


15 responses to “Vegetarian Black Bean and Squash Chili”

  1. I agree! Fall = Chili. This looks really similar to a Real Simple sweet potato chili recipe that I make all the time. It uses fire roasted tomatoes, too — I think that’s the key to give it an extra boost of flavor when you aren’t using any meat.

  2. Yum, this chili looks great! I have never made it in the slow cooker, I’m going to have to try that this weekend. I cannot handle heat at all. I’ve gotten a little better as I’ve gotten older but I’m still a bit of a baby. I can handle wasabi heat but not chili heat!

  3. I was just thinking about how I should make some freezer meals for after BB#2 is born. This looks like something I’d really enjoy. It’s still like 90 degrees here so it’s hard to get in the fall spirit, but I like chili any time of the year.

  4. I really love chili – in all forms. Vegetarian. Not. With squash. Without. Although I can’t handle a lot of heat. What’s funny is that Des likes spicy food more than I do! And he loves chili.

  5. This looks fabulous! I like some heat but my husband can’t handle much. 😉 I’ve been using my crock pot a lot more lately and I love being able to just throw everything in and not worry in the late afternoon about what’s for dinner. I’ll definitely add this one to my list.

  6. My children do not do chili. I do, and this looks delish. I may just try it and make them fend for themselves for dinner that night!

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