Black Bean and Butternut Chili
Tender butternut squash and black beans simmer with tomatoes, bell pepper and warm chili spices for a thick, hearty bowl.
20 min
Prep
360 min
Cook
4
Serves
450
Calories
Macros · per serving
22g protein
86g carbs
6g fat
Ingredients
For 4 servings
- 3 400 g can canned black bean
- 800 g butternut squash
- 800 g canned diced tomato
- 150 g onion
- 150 g red bell pepper
- 3 clove garlic
- 2 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 tablespoon mild chili powder
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 120 ml water
Instructions
- 1
Peel and deseed the squash; the listed 800 g is the prepared weight. Cut into 2 cm cubes. Peel and chop the onion, deseed and chop the bell pepper, and mince the garlic. Drain and rinse the black beans, yielding approximately 720 g.
- 2
Put the squash, onion, bell pepper, garlic and beans into a 6-quart Crock-Pot. Add the tomatoes with their juices, tomato paste, olive oil, chili powder, cumin, oregano, salt and water. Stir thoroughly.
- 3
Cover and cook on LOW for 6 hours, keeping the lid closed during cooking. The squash should be easily pierced with a fork, and a food thermometer inserted into the center of the chili should read at least 165°F (74°C).
- 4
Mash a few squash cubes and beans against the inside of the crock with a fork, then stir to thicken the chili slightly. Divide into four generous bowls and serve.
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