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Black Bean and Butternut Squash Chili Recipe

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This recipe for Black Bean and Butternut Squash Chili is from Our Epic Guide to Food, Family, and Fun , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c olive oil
4 15-oz cans black beans, rinsed and drained
1 small onions, chopped
3 14.5-oz cans diced fire-roasted tomatoes
4 cloves garlic, minced
3 T chili powder
1 red bell pepper, seeded and chopped
2 T cumin
2 T brown sugar
1 T dried oregano
1 can minced green chiles
4 c butternut squash (about 2 lb), peeled, seeded,and cut into ½ inch dice
Salt & pepper to taste
Directions:
Directions:
1. Warm oil in pan over medium heat. Sauté onions until tender, about 3 minutes. Add garlic, sauté 1 minute. Add bell pepper; sauté until tender, about 3 minutes

2. Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin, brown sugar, green chiles and oregano. Arrange squash on top. Cover and cook on low for 6 hours.

3. Season with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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