Black Bean Butternut Squash Chili Recipe

Just right for football games and the fall weather...black bean and butternut squash chili.
  • Prep time: 25 minutes
  • Chill/Cook time: 6 hours
  • By:
  • Servings: 8

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ingredients

  • 1 Tbsp. oil
  • 3 cups chopped onion
  • 2 Tbsp. chili powder
  • 1 1/2 lb. butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 14 oz. can refried beans
  • 15.5 oz. black beans, rinsed and drained
  • 14.5 oz. can diced tomatoes
  • 2 cups chicken broth
  • Sour cream, optional
  • Shredded cheese
  • Blue Aztec Chips

cooking methods

  • Simmer

directions

Heat oil in large skillet over medium-high heat. Sauté onions until they begin to soften. Add chili powder and butternut squash; cook and stir 2 minutes. Pour into 4-5 quart greased slow cooker. Add Corn, Black Bean Salsa, Garlic Garlic, refried black beans, black beans, tomatoes and broth; mix well. Cook on low 6-8 hours or until squash is tender. Garnish with sour cream and shredded cheese; serve with Blue Aztec Chips. Makes 8 servings.

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Rated 5 out of 5 by from My GoTo chili recipe! I have made this chili a gazillion times... it’s so so so delicious! Sometimes I add cooked ground turkey, sometimes not. I always use my TS Wahoo Chili Seasoning instead of chili powder. Best. Chili. Ever!
Date published: 2018-01-10
Rated 5 out of 5 by from Wonderful Fall Chili This is a wonderful slow cooker chili recipe. I like the twist of adding butternut squash. It is such a delicious, hearty dish, the men didn't even realize there was no meat in it.
Date published: 2017-09-26
Rated 5 out of 5 by from Best veggie chilli You have to try even if you are not vegetarian. Love it
Date published: 2015-08-15
Rated 5 out of 5 by from Healthy comfort food! Love this recipe, it's a staple fall through winter. I substitute TS Wahoo Chili for the chili in the recipe. Make it vegetarian by using vegetable broth instead of chicken broth and use vegetarian refried beans.
Date published: 2014-10-05
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