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Black Bean and Butternut Squash Chili – Supper for a Steal

Black Bean and Butternut Squash Chili – Supper for a Steal

I’m a squash using fool this year. Low calorie, filling, and delicious it is my “meat” of choice this winter and I’m trying to think of every way in which to use it. I already have ideas spinning around in my head: enchiladas, soup, salads. Gosh I can’t wait to make all these delicious dinners.

Black Bean and Butternut Squash Chili

I was just craving cornbread, which added a few calories to my dinner. Since my kitchen was still a disaster I opted for a boxed mix. It was an easy fix to make right in the pan you cook it in. You know I’m loving minimal dishes.

And as for the chili, the directions called for sauteing the peppers and onions. I skipped that step and just tossed it all in the crockpot (with a liner). The veggies were soft, but I still thought the chili was a little mild. My personal preference was to add more heat.

Black Bean and Butternut Squash Chili - Supper for a Steal

Anyone who says vegetarian/vegan meals can’t be filling needs a bowl of this chili. I topped mine with a small amount of shredded cheddar cheese, but leave that off for a hearty vegan dish.

Black Bean and Butternut Squash Chili

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 4


  • 1 medium red onion diced
  • 1 red bell pepper diced
  • 2 jalapenos diced
  • 1 butternut squash peeled and chopped (1/2 pieces)
  • 4 cloves garlic minced
  • tablespoon chili powder
  • 1 teaspoon cumin
  • teaspoon cinnamon
  • 1 14oz can diced tomatoes, drained
  • 2 14oz cans black beans, drained and rinsed
  • cups vegetable stock


  • Dump all ingredients into a crockpot, stir, and let cook 7-8 hours on low or 4 hours on high. Top with favorite chili toppings.

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