Slow Cooker Black Bean Butternut Squash Chili Recipe

I just made this slow cooker chili with butternut squash, black beans, tomatoes, and all these bomb spices that turned out to be a total flavor explosion, and honestly its one of the most chill dinners i’ve ever made.

I like making my Slow Cooker Black Bean Butternut Squash Chili because its packed with high fiber ingredients like cubed butternut squash, black beans, diced tomatoes, red and green bell peppers, and onions. I think the added garlic, cumin and chili powder gives it a nutritional kick and rich flavor.

Ingredients

• Butternut Squash is rich in carbs and fiber, adds a natural sweetness and hearty texture.
• Black Beans provide protein and fibre, making the chili filling and really healthy.
• Diced Tomatoes bring tangy flavor, a splash of vitamin C and moisture to the dish.
• Bell Peppers add crunch and brightness with vitamin A, plus they make it colorful.
• Garlic gives a bold, spicy kick and loads of natural health benefits.
• Fresh Cilantro offers a light citrus kick, making the meal taste fresh and vibrant.

Ingredient Quantities

• 1 medium butternut squash peeled seeded and cubed (about 3-4 cups)
• 2 cans (15 oz each) black beans drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: 1 chipotle pepper in adobo minced
• Optional: 1 jalapeno seeded and diced
• Juice of 1 lime
• Fresh cilantro for garnish

How to Make this

1. Prep all your ingredients – peel, seed, and dice the butternut squash into 3-4 cups; chop the red and green bell peppers and the onion; mince the garlic; and dice the jalapeno (if using).

2. Rinse and drain the two cans of black beans, and open the can of diced tomatoes.

3. In your slow cooker, add the cubed butternut squash, black beans, diced tomatoes, chopped bell peppers, onion, and garlic.

4. Sprinkle the chili powder, ground cumin, smoked paprika, salt, and pepper over the vegetables. If you’re using the chipotle in adobo, add that too.

5. Pour in the 2 cups of vegetable broth and stir everything until it’s well combined.

6. If you decide to use the optional jalapeno, mix it in now so you get that extra kick.

7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is soft.

8. About 30 minutes before serving, stir in the juice of one lime.

9. Taste the chili and adjust the seasonings with extra salt and pepper if needed.

10. Serve hot, garnished with chopped fresh cilantro, and enjoy your hearty slow cooker chili.

Equipment Needed

1. Slow cooker
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Measuring cups and spoons
6. Colander (for draining the beans)
7. Can opener
8. Large mixing spoon

These are the basic tools you need to prep and cook the chili as described.

FAQ

• Q: How long do I need to cook this chili in the slow cooker?
  
  A: Cook on low for about 6-8 hours or on high for 3-4 hours. It may vary a bit dependin on your slow cooker.
• Q: Can I use fresh tomatoes instead of canned diced tomatoes?
  
  A: Yes you can, but add a bit more liquid like extra tomato juice or veggie broth to make sure theres enough moisture.
• Q: Is it ok to make this chili ahead of time?
  
  A: Yep, this recipe holds up well. Store leftovers in the fridge for up to 3 days or freeze for later.
• Q: What do I do if I dont have chipotle pepper or jalapeno?
  
  A: You can just skip em for a milder dish or add a pinch of cayenne pepper or red pepper flakes if you want some heat.
• Q: Can I add other vegetables to this recipe?
  
  A: Sure, you can toss in corn or even some kale near the end of cooking for an extra burst of flavor and texture.

Slow Cooker Black Bean Butternut Squash Chili Recipe Substitutions and Variations

• If you don’t have butternut squash, try using cubed sweet potatoes instead
• If black beans are not available, pinto beans or kidney beans work pretty good too
• You can swap out vegetable broth with water plus a vegetable bouillon cube for extra flavor
• If you dont have chipotle pepper in adobo, a little extra smoked paprika with a splash of hot sauce can do the trick
• If jalapeno is too spicy or not on hand, you can use a mild green chile pepper as a replacement

Pro Tips

1. Try roasting the butternut squash in the oven with a bit of olive oil and salt for about 15 minutes before adding it to the slow cooker; this really brings out a sweeter, richer flavor in your chili.
2. Be careful with the chipotle and jalapeno if you dont want your chili too spicy; start with a small amount and add more later if needed.
3. Stir in the lime juice about 30 minutes before serving so its fresh and bright instead of getting lost during the long cooking process.
4. If you like a thicker chili, consider leaving the slow cooker uncovered for the last half hour to let some of the broth evaporate and create a heartier texture.