Slow Cooker Black Bean Butternut Squash Chili Recipe

Enjoy this healthy and delicious chili made with black beans and butternut squash.

Heirloom Kitchen
Fall 2013

  • This one-pot chili is perfect for an Autumn day.
    Photo by Fotolia/loly-rocha

Cook Time: 6-8 hrs

Main Article:
The Soup Kitchen

Slow Cooker Black Bean Butternut Squash Chili Recipe


  • 1 tablespoon olive oil
  • 3 cups chopped onion
  • 2 tablespoons chili powder
  • 1-1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups)
  • 1-1/2 cups corn (fresh, frozen, or home-canned)
  • 2 cloves garlic, minced
  • 2 cups cooked black beans
  • 2 cups diced tomatoes (fresh or home-canned)
  • 2 cups vegetable broth
  • Sour cream, optional
  • Shredded cheese, optional
  • Cilantro


1. Heat olive oil in a large skillet over medium-high heat. Saute onions for 5 minutes.

2. Add chili powder and squash; stir and cook for 5 minutes.

3. Pour into a large slow cooker.

4. Add corn, garlic, black beans, tomatoes, and broth; mix well.

5. Cook on low for 6 to 8 hours or until squash is tender.

6. Garnish with sour cream, shredded cheddar cheese, and chopped cilantro.