Thursday, October 13, 2011

Black Bean & Butternut Squash Chili

I made this the other weekend when we had friends over for dinner.  That morning, I put everything together in the crock pot, turned it on and went about my day.  In the afternoon, I mixed up a pan of our favorite cornbread and our dinner was ready.  This combination was perfect for a cool fall day.   It uses up ingredients I have on hand and it makes a lot.  The leftovers were excellent for lunches.

Black Bean & Butternut Squash Chili (adapted from All You magazine, September 2011)
Serve over warm cornbread.  Makes a full (4-quart) crock pot of chili.

3 tbsp. olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
4 (15 ounce) cans cooked black beans, drained
2 (14 ounce) cans or jars of tomatoes, chopped with juices
1-2 tbsp. chili powder (1 tbsp. was kid friendly)
2 tbsp. cumin
1 tbsp. dried oregano
4 cups of 1/2-inch cubed butternut squash
salt and pepper

Saute the onions, garlic, and bell pepper in oil until tender.  Transfer to crock pot.  Add remaining ingredients except for salt and pepper.  Cover and turn crock pot to high for 2 hours to give it a jump start.  Turn back to low heat and cook until dinner for a total cook time of 6-7 hours (or until butternut squash is tender).  Taste and season with salt and pepper.  Spoon over warm cornbread and top with sour cream. Pin It


  1. I'm definitely going to come back to this, it looks delicious!

  2. Awesome! Thank you for sharing this recipe. My father-in-law gave us several butternut squash from his garden. I've tried a couple different things with it & my family hasn't been super crazy about it. But, I still have some to use.

    We like chili around here. And I like things I can throw in the crockpot. So, this might be a win win for us.

  3. well I didn't except that last thing but I'm game-my husband will never know I put squash in there and I love how you added kid friendly----I SET THE SPICES ON THE SIDE BECAUSE LOTS OF KIDS AND HUBBY-WHO STILL NEEDS TO DRINK OUT OF A STRAW BECAUSE OF THE CHEMO

  4. Shirley,
    That would be helpful information, wouldn't it? My crock pot holds four quarts. I'll note it above as well. Thank you:-).

  5. Another wonderful recipe! I will try it this weekend.

  6. That looks delicious. I wanted to let you know that I have given you "The Versatile Blogger" award on my blog at

  7. This looks delicious! Thank you for sharing. I am adding it to my Fall recipe rotation!

  8. very similar to a recipe I have called 3 Sisters Stew, which has corn right in it. We eat it with biscuits. Delish. I like your version for the crockpot - handy.

  9. So I'm making this recipe today for dinner tonight. I think I should have paid more attention though to the size of the crock pot. I believe mine is smaller than a 4 quart size and it is FULL. I couldn't fit all the squash in. That's what I get for not paying attention to details. :) Anyway, I'm anxious to see how it turns out. We do love chili!

  10. Sumptuous—thanks, Jane. I fixed the chili today—I waited to pitch the red and black beans into the crockpot until the squash was tender.

    Such a dish might have pleased God, even. It's what else Cain could have done with his butternuts—made chili. In my novel Sticking Points, Anna reasons that Cain's offering, if Cain chose butternut squashes, wasn't acceptable because Cain just went out and picked any old paunchy things, didn't check them first for slugs or rot, or didn't prepare them temptingly. Had Cain baked them and dabbed butter on, though? Sublime. This chili, too.

    But maybe a person has to have read the book for this to make any sense. (Same as with the gra—um—those God's blood pies Anna took to the Farber family get-together.)

  11. I made this chili for my family yesterday, but substituted sweet potatoes for the butternut squash. It was wonderful good. And poured over cornbread..... o my..... A fantastic fall supper.

    I was glad to find it turned out good with sweet potatoes since we can easily grow our own but not butternuts. Thanks for sharing the recipe. Janet

  12. Thanks so much to those of you who tried it and reported back. I'm so pleased that you enjoyed it, too.


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