Black Bean and Butternut Squash Chili |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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.
3. Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.
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