For 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.
- extra virgin olive oil
- 3 small onions, diced
- 4 tsp minced garlic
- 1 green bell pepper, diced
- 1 red, yellow, or orange bell pepper, diced
- 3.5oz (1/2 small can) chipotle chiles in adobo
- 4 cans black beans, rinsed and drained
- 2 cans fire roasted diced tomatoes, undrained
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp dried oregano
- 4 cups butternut squash, diced (about 1 medium butternut squash)
- shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or avocado for serving
- 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.
- 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.
- Season with salt and pepper. Serve with shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or diced avocado.
15 responses to “Vegetarian Black Bean and Squash Chili”
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.
I’ll have to check out the Real Simple recipe! I’ve loved everything I made from their magazine.
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!
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.
After my son was born we ate from the freezer for the first 3 months or so. It was incredible!
I am printing this and I am going to make it – it looks delicious! I love a good slow-cooker meal – LOVE IT!!! Thanks for sharing.
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.
Wow, good for him! Luke does NOT like spicy foods yet.
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.
Hope you enjoy it, Abby!
I’m excited about this recipe! I like to make different variations of chili for my husband and get feedback. He likes squash, so I think this will go over well 🙂
Hope he enjoys it!
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!
Sounds like a fine idea to me!
That looks so yummy! I never thought to put chipotle peppers in my chili, or avocado! I like your spin on it, yummy!!!!!