Barefoot by the Sea: Crockpot Black Bean Chili with Butternut Squash (Easy Recipe)

Wednesday, November 8, 2017

Crockpot Black Bean Chili with Butternut Squash (Easy Recipe)

With temperatures ready to dip into the low 30s this week here on the East Coast, I was looking for a hearty, warm and delicious meal to serve after a long day at school and work. I've never made Chili with Butternut Squash before but this recipe did not disappoint! Easy, economical and hearty, this is a delicious recipe to try on a cold Fall or Winter night! 

Crockpot Black Bean Chili with Butternut Squash

  • One medium butternut squash, peeled seeded and cut into 1/2 inch cubes
  • One can of Black Beans, drained
  • One can of diced tomatoes
  • 1/2 package of Trader Joes Fire Roasted Onions and Peppers
  • 2 tablespoons Chili Powder
  • Crushed Red Pepper, to taste

In crockpot, combine black beans, tomatoes, onions, peppers and squash. Add chili powder and toss to combine. Heat on low for 4 hours and season with salt, pepper and crushed red pepper as desired. Serve with sour cream, cheese and cilantro as desired. 

4 comments:

  1. This sounds so good! I've been on a chili kick lately (we just had the cook off) and I'm always looking for new recipes. Love a good slow cooker one too! I hate to cut up butternut squash so I usually buy the cubed because whenever I do buy a whole one, it brings me back to why I hate to cut it!! I totally respect people who do!

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  2. Perfect!! Just what I need. We are going to have a high of 20 degrees Thursday.

    I have about 10 different varieties of squash in the cellar. I do not have butternut. I think I will be able to use others for the recipe. I will let you know how it turns out.

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  3. This sounds good! We don't have a Trader Joe's nearby though. I suppose fresh onions and peppers could be substituted?

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  4. Sounds delicious! Perfect for warming up after these brisk days we've been having!

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