This Black Bean Butternut Squash Chili cooked in the slow cooker could not be easier! It’s perfect for any day of the week!
I have made countless different versions of chili in my life. Being that I love the flavors of chili, I have liked nearly all of them. But, I always tend to fall back on my Pumpkin Lentil Chili. It is the perfect balance of spicy and sweet, creamy and chunky, veggie and beany (that’s a thing, right?). It has always been my favorite…..until now! This is a bold statement considering how much I love that pumpkin lentil goodness, but this Black Bean Butternut Squash Chili is now #1 in this house! It is also the perfect balance of everything and the fire roasted tomatoes really take it to the next level with all that smoky tomatoey deliciousness. Best yet is that it’s all done in the slow cooker making your life so much easier!
Do you want to dive head first into that bowl? No? Maybe it’s just me.
Go ahead and grab a big spoon and dig right in. Or grab a bag of tortilla chips and dunk away – this was the kids preferred way and, I must admit, mine too! Talk about perfect party food…I hear there is a big game this weekend. 😉 Set out all the toppings you can think of and let everyone customize their own bowl. Might I suggest a drizzle of Creamy Cumin Ranch on top of your Butternut Squash Chili? We tried it and it’s divine!
For the kids, I stirred a little vegan sour cream into their bowls to help cool down the spice a bit. And of course, cool, creamy avocado on top helps too. They gobbled it right up.
This hearty Black Bean Butternut Squash Chili is made in the slow cooker so it's the perfect meal for any night of the week. Make a big batch and enjoy it for game day or any other party too! Super flavorful with a bit of spicy heat - it's become my new favorite chili recipe!
15 minPrep Time
6 hrCook Time
6 hr, 15 Total Time
- 2 cups canned black beans, drained and rinsed
- 2 cups cubed butternut squash
- 2 garlic cloves, minced
- 1 green pepper, diced
- 2 14.5 oz cans fire roasted diced tomatoes w/ green chiles
- 2 cups vegetable stock
- 2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1 cup frozen organic corn
- Chopped avocado
- Diced red onion
- Diced green onion
- Vegan sour cream
- Crushed tortilla chips
- Drizzle of Creamy Cumin Ranch
- Shredded dairy free cheese
- Chopped cilantro
- Place all ingredients, except the corn, into a slow cooker and cook on high for 4-6 hours.
- Add the corn and cook for another 10 minutes to heat through.
- Serve with the toppings of your choice.
The flavors get better the longer it sits. Leftovers are amazing, so make yourself a big batch and eat it all week!
Please go make this Slow Cooker Black Bean Butternut Squash Chili soon and come back here to leave me a comment letting me know how easy and delicious it is!