Black Bean Butternut Squash Chili
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • (3) 15 oz cans black beans
  • (1) 15 oz can garbanzo beans
  • (1) small butternut squash, cubed
  • 1-1/2 cup frozen corn, thawed
  • (3) 15 oz cans of stewed tomatoes
  • (1) small red onion
  • (1) small orange bell pepper
  • 3 chipotle peppers (the canned kind in adobo sauce)
  • 1 tablespoon of adobo sauce
  • 2 large cloves of garlic, minced
  • 1 teaspoon ground cumin
  • ¾ tablespoon chili powder
  1. Drain and rinse beans very well until all the packing liquid is completely rinsed.
  2. Peel, deseed and chop up butternut squash into roughly 1" cubes.
  3. Place beans and squash in the crock of a large slow cooker.
  4. Dice the bell pepper and onion, then add to the crock.
  5. Chop up the chipotle peppers finely then add them and all other ingredients to the crock.
  6. Mix well to combine and cook on high heat for two hours.
  7. Reduce to low heat and allow to simmer for another hour.
Recipe by The Sweetest Occasion at