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Andrew Fowler

Butternut Squash and Black Bean Chili

Print Recipe
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 squash, onion, bell pepper, garlic, black beans, tomatoes, and broth to a 6-quart slow cooker.
  2. Stir in chili powder, cumin, paprika, and salt until no dry spice pockets remain.
  3. Cover; cook on low for 5 to 5 1/2 hours until squash is tender throughout and mostly intact.
  4. Mash about 1 cup squash and beans against the cooker wall; stir in to thicken.
  5. Stir in lime juice. If chili is loose, cook uncovered on high for 10 minutes.
  6. Taste for salt; serve while squash retains its shape.