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.

Subscribe today

Heirloom GardenerCultivate your love of historic plant varieties and traditional recipes with a subscription to Heirloom Gardener magazine today!

Don’t miss a single issue of Heirloom Gardener. Published by the editors of MOTHER EARTH NEWS, Heirloom Gardener provides decades of organic gardening experience from the most trusted voices in the field. Subscribe today and save as much as 38% off the newsstand price! Get one year (4 issues) for only $24.95!

Facebook Pinterest Instagram YouTube

click me