Slow Cooker Black Bean & Butternut Squash Chili

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Makes: 8 servings adjust
Great dinner for a fall night or serve as an appetizer at party.

Directions

Ingredients

  • 1⁄4 cup Extra Virgin Olive Oil
  • 3 Onions, chopped
  • 4 cloves Garlic, minced
  • 1 medium Red Bell Pepper, chopped
  • 1 medium Green Bell Pepper, chopped
  • 2 small Jalapeno Pepper, seeded and minced

Step 1

Warm oil in a large skillet over medium heat. Saute onions until tender, about 3 minutes. Add garlic; saute 1 minute. Add peppers and saute until tender about 3 minutes.

Ingredients

  • 4 cans Black Beans, 15oz size, rinsed and drained.
  • 2 cans Fire-Roasted Tomatoes, 14.5 oz, diced
  • 3 tablespoons Chili Powder
  • 2 tablespoons Cumin
  • 1 tablespoon Dried Oregano
  • 4 cups Butternut Squash, about 2lbs. peeled, seeded, and cut into 1/2" dice.
  • Salt and Pepper

Step 2

Transfer pepper mixture to slow cooker (crock pot). Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange Squash on top. Cover and cook on low for 6 hours. Season with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.
 

Step 3

276 calories, 8g fat, 0mg cholesterol, 16g fiber, 11g protein, 50g carb, 1190mg sodium.
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