Slow Cooker Black Bean Chili with Butternut Squash
Slow Cooker Black Bean Chili with Butternut Squash. Put it on in the morning and dinner is ready a few hours later!
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
To make on the stove top, cook the aromatics as directed, then add in the remaining ingredients and simmer 60-75 minutes until squash is soft and chili is thick. You may need to add a little broth if the chili gets too thick on the stovetop.
Nutrition
Serving: 1servingCalories: 344kcalCarbohydrates: 64gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1271mgPotassium: 1654mgFiber: 21gSugar: 9gVitamin A: 16086IUVitamin C: 79mgCalcium: 225mgIron: 8mg