So my crock pot is just about on it’s last leg. It’s seriously pooped. Stained, broken handle. Rough. Especially since this is definitely crock pot season. I use my crock pot so much (too much apparently), but even more in the fall and winter seasons. Fortunately, my ol’ trusty crock pot has at least enough life left in it for me to make a delicious Butternut Squash and Black Bean Chili. Chili is actually a super easy meal to prepare, and a great vehicle for incorporating a variety of veggies, beans and meat in different combos. You can get crazy and creative with them or keep them classic and simple. Either way, I’m a fan. Here’s what went into the chili I made today:
Prep Time: 30 minutes Cook Time: 4 Hours Total Time: 4.5 Hours Serves: About 6
- 1 lb ground beef
- 1 yellow onion
- 2 lb butternut squash
- 1 cup black beans (soaked overnight)
- 1- 28 oz can crushed tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- salt and pepper
- Season ground beef with salt and pepper
- In a medium skillet, brown beef over medium heat until cooked through
- While beef is browning, peel, seed, and cube butternut squash into about 1 inch chunks
- Dice up onion
- Drain and rinse black beans
- Once beef is fully cooked, put beef, squash, onion and black beans into your crock pot
- pour over crushed tomatoes and mix together.
- add in chili powder, cumin, paprika, cayenne, and salt and pepper and mix to combine.
- Put lid on crock pot and set to cook on high for 4 hours.
Mmm, then serve yourself up a big bowl of goodness and enjoy! Simple as that. Let me know if you try this recipe or tell me about your favorite chili combo in the comments!