It’s officially fall weather in the south, and what better way to celebrate than with a steaming bowl of chili? I’ve broken out the slow-cooker over the past several weeks and have already tried a few different soups, so I wanted to make something unique. I’ve had my eye on this 5-star recipe for Black Bean and Butternut Squash Chili for awhile, so I decided to give it a try. Trust me, you don’t have to be a vegetarian to enjoy a hearty bowl of this stuff!
The ingredients here are pretty straightforward. Try to find pre-diced butternut squash in your local produce department if you can. It saves a lot of time! This recipe calls for a lot of fresh veggies which I love, but feel free to make adjustments to fit your taste. For instance, I only used one onion instead of three. Another caveat: You’re going to have a LOT of chili (yes, that says four cans of black beans!), but you can always freeze half the batch for later.
The only prep worked involved is chopping and sautéing the veggies. After that, it’s basically opening cans and dumping them in your slow-cooker. Once I mixed up the veggies, black beans, and seasonings, I added the butternut squash on top, set the temperature to low, and let my slow-cooker do the work.
My house smelled amazing when I walked in the door 6 hours later, and dinner was on the table in a matter of minutes. You can’t beat that! Make sure you serve this chili with lots of toppings. I loaded mine up with sliced avocado, reduced-fat cheddar cheese, plain greek yogurt (as a replacement for sour cream), and lots of corn chips. Delicious! This veggie chili is loaded with amazing flavors, and it tastes even better than it smells.
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