Butternut Squash Chili

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  • 1/4 cup olive oil
  • onions, chopped 
  • cloves garlic, minced 
  • red bell pepper, seeded and chopped 
  • green bell pepper, seeded and chopped 
  • jalapeños, seeded and minced
  • 15-oz. cans black beans, rinsed and drained
  • 14.5-oz. cans diced fire-roasted tomatoes 
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1/2-inch dice
  • Salt and pepper


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

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

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