Written By:  Jennie Nollette

Happy Hallows Eve! Wow this month has just flown by I can’t believe tomorrow is Halloween. If you are looking for a yummy, healthy, “grown up” recipe to make this Halloween (or throughout the winter) this is a very delicious, very easy crockpot recipe, Black Bean and Butternut Squash Chili. Now there is no meat in this recipe but don’t let that turn you off. My husband, (who is rancher and anti meatless meals) LOVED this recipe, he even went back for seconds!

Here’s what you do:

First chop your veggies; you will need 3 onions (I used 1 extra large), 1 red pepper, 1 green pepper, and 2 jalapenos.

WARNING if you don’t like spicy food I would reduce to 1 jalapeno or take them out all together! You will also need 4 cloves of garlic minced.

 We did not include jalapenos, but I do think the recipe needs at least one.

Next over medium heat, warm ¼ cup olive oil in a large skillet, sauté onions until tender, about 3 minutes. Add garlic and sauté another minute. Then add all your peppers and sauté another 3 minutes. When finished add this mix to your crockpot.

This mixture makes the kitchen smell great!

Stir in 4 cans black beans (rinsed and drained) and 2 cans diced fire-roasted tomatoes.

Lots and lots of beans!

Also add 3 tablespoons chili powder, 2 tablespoons cumin and 1 tablespoon oregano. Mix everything well.

The recipe doesn’t call for it, but I added 2 teaspoons of paprika.

Lastly peel, seed and chop the squash, arrange on top of the chili mixture. Cover and cook on low for 6 hours! I did everything the night before then stored it in the fridge then just turned it on before we left for work.

Pic Squash on Top: pretty bright orange!

Serve with sour cream and cheese.



Recipe: Black Bean and Butternut Squash Chili 

recipe from here

Prep: 20 minutes

¼ cup Olive Oil
3 Onions
4 Cloves Garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapenos, seeded and minced (for less spice do 1 or eliminate)
4 15oz cans black beans, rinsed and drained
2 14.5 oz cans diced fire-roasted tomatoes
3 Tbsp. chili powder
2 Tbsp. cumin
2 tsp paprika (my addition)
4 cups butternut squash (About 2lbs) peeled, seeded and cut into ½ inch chunks
Salt and Pepper

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

2. Transfer to slow cooker. Stir in beans, tomatoes and seasonings. Arrange squash on top. Cover and cook on low for 6 hours.

3. Season with salt and pepper. Serve with sour cream, salsa, and cheese if desired.

Nutritional Info
276 calories
8 g Fat
11 g protein
16 g fiber

Cook: 6 hours

Serves: 8

Jennie Nollette

I am an Omaha native now living in the beautiful town of Valentine, Nebraska. If you haven’t visited you must! It is a gorgeous town that boosts its natural beauty. I am also a wife and mother of two beautiful little girls, living the daily struggle of balancing all life has to offer. My greatest joy is getting to spend time with my family, whether it's cooking, dancing or traveling, we do our best to take it all in and enjoy every moment.