Slow Cooker Black Bean Chili with Butternut Squash
Slow Cooker Black Bean Chili with Butternut Squash. Perfect for cold nights! Put it on in the morning and dinner is ready a few hours later!
I love my slow cooker, especially in the middle of a midwestern winter when I want cozy, flavorful meals with minimal effort.
With soup season in full swing, I’ve adapted one of my favorite chili recipes for the crockpot. This slow cooker black bean chili is hearty, comforting and the only remedy for days when it’s too cold to venture outdoors.
Ingredient Notes
- Butternut Squash: The cooked butternut squash adds texture but also a little sweetness, which helps to compliment the smoky taste of the chipotle powder and fire-roasted tomatoes.
- Black Beans: I use canned black beans, which makes this black bean chili both inexpensive and healthy, with protein and fiber.
- Canned Tomatoes: If you can find fire-roasted tomatoes, then I highly recommend doing so as they add in a nice flavor to this chili. Otherwise, regular canned tomatoes will work.
- Chipotle Powder: I highly recommend seeking out chipotle powder if you can as it makes the chili nice and smoky and the pairing of butternut squash with chipotle powder is one of my favorites (see these chipotle squash tacos with the same flavor paring!)
- Cayenne: If you are making this for kids, then you can reduce the cayenne pepper and jalapeno peppers. Or, remove the seeds from the jalapeno peppers to reduce the spice.
How to Make This Slow Cooker Black Bean Chili
Cook the Aromatics
Heat the oil and cook the onion until softened, then add in the pepper, jalapeno peppers and spices. Cooking the aromatics on the stove top instead of adding everything to the slow cooker helps to layer flavor and bloom the spices.
I often use my Instant Pot for cooking this chili, so I use the saute function to cook the aromatics first. Otherwise, use a skillet or small saucepan.
Add the Beans and Tomatoes
Add in the beans, squash and canned tomatoes. Don’t drain the tomatoes, but I do recommend draining the black beans before adding to the chili.
Cook
Cover and turn the slow cooker to high and cook another 5-6 hours or until the chili is thick and the squash is very tender.
Taste, adding more salt as desired, then serve with toppings.
To Make this Chili on the Stove Top
You can easily make this black bean chili on the stove! To do so, cook the aromatics as directed in a large pot or soup pot until tender, then add in the tomatoes, butternut squash and tomatoes and cook until the squash is very tender, about 1 hour.
You may need to add a little broth to the stove top version if it becomes too thick.
Tips for Success
For an extra layer of flavor, I lightly saute the onion, garlic, peppers and squash before adding to the soup. This step caramelizes the onion and produces a lightly browned crust to the squash and peppers.
But, I totally understand if that two step process seems daunting on busy days; in that case- just load everything in at once and cook until tender.
Topping Ideas
Of course, no chili is complete without toppings. I seriously think that’s my favorite part about chili- an excuse to pile on chopped avocado. Personally, I think the combo of spicy chili and creamy avocado tastes best, but go with whatever your heart desires.
Sour cream, shredded cheese and scallions also work!
More Chili Recipes
- Vegetarian Bean Chili
- Impossible Meat Chili
- Vegan Pumpkin Chili
- Vegetarian White Bean Chili
- Instant Pot Vegan Lentil Chili
- Vegan TVP Chili
- One Pot Vegan Chili Mac
- The Best Vegan Chili
If you try this black bean chili recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Â
Slow Cooker Black Bean Chili with Butternut Squash
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, chopped
- 2 garlic cloves, minced
- 1 red or green pepper, chopped
- 2 jalapenos, seeded and finely chopped
- 1 tablespoon chili powder
- 1/2 teaspoon chipotle powder, or more chili powder if you don't have chipotle powder
- 1 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
- 4 cups chopped butternut squash
- 2 15 oz. cans black beans, drained and rinsed
- 1 28 oz. can diced tomatoes, drained
- Chili Toppings: Shredded Cheese, Sour Cream, Avocado, Scallions, Cilantro
Instructions
- Heat 1 tablespoon olive oil in medium saucepan over medium heat. Add the onion and cook for 5 minutes, until tender. Stir in the minced garlic cloves, jalapeno and chopped bell pepper and cook for another 2-3 minutes, until pepper is soft.
- Add in the spices and cook another 30 seconds or so until flavorful.
- Stir in the balsamic vinegar to deglaze the pan, scraping up any browned bites on the bottom of the pan.
- Add the cooked pepper and onion mixture to the slow cooker along with the butternut squash, black beans and tomatoes with their juices.
- Turn the slow cooker to high and cook for 5-6 hours until butternut squash is very soft and chili is thick.
Notes
Nutrition
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This is delicious. I doubled the recipe and used my slow cooker. I agree, even after draining the beans and the tomatoes, it was a little soupy. I added a can of non-fat refried beans–and adjusted the seasonings accordingly. That little addition gave it the consistency we were looking for.
Would it possible to make this in an instant pot?
It should work, though I haven’t tested it and don’t know the recommended times.