Black Bean Butternut Squash Chili
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
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!
Course: Chili, Entree
Cuisine: dairy free, gluten free, vegan
Servings: 6
Calories: 205 kcal
Author: Jenn Sebestyen
  • 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
Topping Suggestions (optional):
  1. Place all ingredients, except the corn, into a slow cooker and cook on high for 4-6 hours.
  2. Add the corn and cook for another 10 minutes to heat through.
  3. Serve with the toppings of your choice.
Recipe Notes

The flavors get better the longer it sits. Leftovers are amazing, so make yourself a big batch and eat it all week!



Nutrition Facts
Black Bean Butternut Squash Chili
Amount Per Serving
Calories 205 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1383mg60%
Potassium 711mg20%
Carbohydrates 42g14%
Fiber 11g46%
Sugar 7g8%
Protein 12g24%
Vitamin A 6300IU126%
Vitamin C 59.4mg72%
Calcium 110mg11%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.