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Butternut Squash and Black Bean Chili
Melissa Hart

Butternut Squash and Black Bean Chili

This meatless chili doesn't lean on fake meat or a mountain of cheese. Butternut squash breaks slightly at the corners and gives the tomato broth real body, while black beans keep their shape. Cut the squash evenly or half the pot will be mush before the rest is tender.
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Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs peeled butternut squash cut into 3/4-inch cubes
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 cans 15 oz each black beans, drained and rinsed
  • 1 can 28 oz fire-roasted crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 1 tbsp lime juice

Method
 

  1. Add the squash, onion, bell pepper, garlic, black beans, tomatoes and broth to a 6-quart slow cooker.
  2. Sprinkle in the chili powder, cumin, paprika and salt and stir until no dry spice pockets remain.
  3. Cover and cook on low until the squash is tender at the center but most cubes still hold their shape, 5 to 5 1/2 hours.
  4. Mash about 1 cup of the squash and beans against the side of the cooker and stir it back in to thicken the chili.
  5. Stir in the lime juice and cook uncovered on high for 10 minutes if the chili looks loose.
  6. Taste for salt and serve while the squash still has defined edges.