Vegetarian Black Bean and Squash Chili

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vegetarian black bean & squash chili recipe #slowcookerFor 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.

Vegetarian Black Bean & Squash Chili
Serves 8
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  1. extra virgin olive oil
  2. 3 small onions, diced
  3. 4 tsp minced garlic
  4. 1 green bell pepper, diced
  5. 1 red, yellow, or orange bell pepper, diced
  6. 3.5oz (1/2 small can) chipotle chiles in adobo
  7. 4 cans black beans, rinsed and drained
  8. 2 cans fire roasted diced tomatoes, undrained
  9. 2 tbsp chili powder
  10. 2 tbsp cumin
  11. 1 tbsp dried oregano
  12. 4 cups butternut squash, diced (about 1 medium butternut squash)
  13. shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or avocado for serving
  1. 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.
  2. 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.
  3. Season with salt and pepper. Serve with shredded cheese, sour cream or plain Greek yogurt, corn bread, and/or diced avocado.
Adapted from My Recipes
Adapted from My Recipes
Pick Any Two

Does your family like chili? How much heat can you handle?