This is so delicious! So full of flavor & chock full of vegetables… Make it vegetarian by using Vegetable Stock in place of the chicken stock!
Spray the crockpot with cooking spray. Dump the diced onion, zucchini, butternut squash & summer squash.
Add the canned ingredients: black beans (undrained), diced tomatoes, refried beans & green chilis. You’ll need 3 cups of chicken or vegetable stock.
Then add the spices. Cumin, chili powder, garlic powder, smoked paprika & pepper (I would recommend to not add salt because there’s enough salt in the canned ingredients & the salsa). Final item: 1 cup of your favorite salsa.
Cover & cook on low for 8-10 hours. Just before serving, use a potato masher to squish the squash (HA!) and make a thicker consistency. Serve with the normal accoutrements like shredded cheese, sour cream, avocado, etc… ENJOY!
Black Bean & Squash Chili
Ingredients
- 2 lbs butternut squash, diced
- 1 large zucchini, diced
- 1 summer (yellow) squash, diced
- 1/2 onion, diced
- 1 can 15 oz black beans
- 1 can 16 oz vegetarian refried beans
- 1 can 14.5 oz diced tomatoes
- 1 can 7 oz diced green chili
- 3 cups chicken stock or vegetable stock
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp black ground pepper
- 1 cup salsa
Instructions
- Spray crockpot with cooking spray. Add the diced vegetables.
- Add the canned ingredients & the stock. Sprinkle spices over the top. Stir to combine.
- Add the salsa. Stir to combine.
- Cover. Cook on low 8-10 hours. Before serving, mash with a potato masher to thicken the chili. Serve with favorite toppings like shredded cheese, sour cream, avocado, etc… ENJOY!
