For many people, the arrival of all things pumpkin represents the beginning of fall. While I love pumpkin as much as the next gal, for me the quintessential autumn food is definitely chili.
Give me the crunch of leaves underfoot, a cozy knit sweater, and a big bowl of chili and I’m a happy lady.
Oh, and a piece of cornbread doesn’t hurt either!
Vegetarian Black Bean and Squash Chili
We made this chili last weekend, and it was a hit! A great use of winter squash—that super nutritious and ever-affordable vegetable. What’s more, it’s a slow cooker recipe, which makes it that much more appealing to busy moms struggling to find the time to throw dinner together in the evening.
I used half a can of chipotle chiles, which gave just the right amount of heat for me. If you like your chili to have a full kick, throw in the whole can.
- extra virgin olive oil
- 3 small onions, diced
- 4 tsp minced garlic
- 1 green bell pepper, diced
- 1 red, yellow, or orange bell pepper, diced
- 3.5oz (1/2 small can) chipotle chiles in adobo
- 4 cans black beans, rinsed and drained
- 2 cans fire roasted diced tomatoes, undrained
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp dried oregano
- 4 cups butternut squash, diced (about 1 medium butternut squash)
- shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or avocado for serving
- Heat a swirl of olive oil in a large skillet over medium heat. Sauté the onions until tender, about 3 minutes. Add minced garlic and cook for another minute. Add bell peppers and sauté another 3 minutes, until tender.
- Transfer the onion and pepper mixture to a slow cooker. Add the beans, tomatoes, chiles, chili powder, cumin, and oregano. Stir together. Arrange squash on top. Cover and cook on low for 6 hours.
- Season with salt and pepper. Serve with shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or diced avocado.