Black Bean and Butternut Squash Chili

Name: Black Bean and Butternut Squash Chili
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 8
Cuisine: American
Ingredients: 907 grams cups butternut squash (about , peeled, seeded and cut into 1/2-inch dice; 2 kilograms black beans, rinsed and drained; 3 Tbsps chili powder; 2 Tbsps cumin; 822 grams diced fire-roasted tomatoes; 4 cloves garlic, minced; 1 green bell pepper, seeded and chopped; 2 jalapeños, seeded and minced; 59 milliliters olive oil; 3 onions, chopped; 1 Tbsp dried oregano; 1 red bell pepper, seeded and chopped; 8 servings Salt and pepper

Black Bean and Butternut Squash Chili is a gluten free and vegan main course. This recipe serves 8. One portion of this dish contains roughly 16g of protein, 8g of fat, and a total of 371 calories. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes approximately 6 hours and 20 minutes. This recipe is typical of American cuisine. Head to the store and pick up oregano, bell pepper, olive oil, and a few other things to make it today.

Instructions

Warm oil in a large skillet over medium heat. Saut onions until tender, about 3 minutes.

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Onion

Cooking Oil

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Frying Pan

Add garlic; saut 1 minute.

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Garlic

Add bell peppers and jalapeos; saut until tender, about 3 minutes.

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Bell Pepper

Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.

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Chili Powder