Black Bean Butternut Squash Chili Recipe
Just right for football games and the fall weather...black bean and butternut squash chili.
- 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
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.
Rated 5 out of 5 by KristisKocina 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 GracieT 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 Meal solution specialist 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 Butternut squash chili 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