Black Bean and Butternut Squash Chili

Description

A pot of Black Bean and Butternut Squash Chili is perfect for Meatless Monday or for game day! Sweet and savory, this veggie chili features seasonal squash, fiber, protein-rich black beans and tons of flavor.

Ingredients

1⁄4 cup

olive oil

large yellow onions, chopped

4 clove

garlic, minced

red bell pepper, seeded and chopped

green bell pepper, seeded and chopped

4 can

black beans, rinsed and drained (15 oz. cans)

2 can

diced fire-roasted tomatoes (15 oz. cans)

3 tbsp

chili powder

2 tbsp

cumin

1 tbsp

dried oregano

4 cup

butternut squash, peeled, seeded and cubed (About 2 lbs squash, cut into 1/2-inch cubes)

to taste

salt and pepper

Instructions

Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté until tender, about 3 minutes.

Transfer onion, garlic, and pepper mixture to slow cooker, or heavy bottom pot. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 2-3 hours, until squash is fork-tender

Season chili with salt and pepper. Serve with a garnish sour cream and a piece of cornbread for a warming and satisfying meal.