Black Bean Butternut Squash Chili

Black Bean Butternut Squash Chili

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Chicken Dressing

Chicken Dressing – easy and homemade!

Lasagna 2

Lasagna made easy in the slow cooker!

Cucumber Onion and Vinegar Salad

We love this with any summer meal.

Prep Time 20 mins
Cook Time 6 hrs
Temp Low

Black Bean Butternut Squash Chili


  • 1/4 Cup Extra virgin olive oil
  • 3 Onions chopped
  • 4 Cloves of garlic, chopped
  • 1 Red bell pepper, seeded and chopped
  • 1 Green bell pepper, seeded and chopped
  • 2 Jalapenos, seeded and minced
  • 2 14.5 oz cans of diced fire roasted tomatoes
  • 4 15 oz cans of black beans, rinsed and drained
  • 3 Tablespoons Chili powder
  • 2 Tablespoons Cumin
  • 1 Tablespoon Dried oregano
  • 2 Pounds Butternut squash, peeled, seeded and chopped into 1/2 inch cubes
  • Salt and pepper


  1. Step One

    Heat oil in large skillet, cook onions and garlic until tender, add peppers and cook until crisp tender, transfer to slow cooker and add remaining ingredients except for the squash.

  2. Step Two

    Mix well.

  3. Step Three

    Arrange squash over the chili, cover and cook on LOW for 6 hours, season with salt and pepper serve with good.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    4 cups, Emily :)

  2. emily

    if i can buy the pre-sliced and cubed butternut squash, about how many cups would you say = 2 lbs of unpeeled squash? thanks!!

  3. Crockin Girls

    Crockin Girls

    LOL!! Glad to hear you liked it, Rachel! Happy Crockin’, girl!

  4. Rachel A.

    Way better than I expected! So good with some cornbread!

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  5. Crockin Girls

    Crockin Girls

    Beth, this recipe serves about 6 people and we are almost always crockin’ in our 6 quart. It’s a great size to make most things. Happy Crockin’!

  6. beth h.

    What size crockpot is required? Ty for saying giving the approx number of servings!!!

  7. Crockin Girls

    Crockin Girls

    About 6-8…depends on how hungry your crowd is, Stacy :)

  8. Stacy Y.

    How many will this recipe serve?

  9. Kelley D.

    Delicious! I left the seeds of one jalepeno in and it was really spicy, but still tasty.

  10. Karen S.

    I loved this recipe! I did not use the spicy tomatoes and cut back some of the onions. Loved it!

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