Black Bean and Butternut Squash Chili
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Ingredients
¼ cup olive oil
3 onions, chopped
4 garlic cloves, minced
1 red bell pepper, peeled and finely chopped
1 green bell pepper, peeled and finely chopped
2 jalapenos, peeled and crushed
4 15-ounce cans of black beans, rinsed and dried
2 cans tomatoes, sauteed, cut into 14.5-ounce cubes
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon dried oregano
4 cups pumpkin nuts (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
Salt and pepper
To make
This simple black bean and pumpkin chili with nuts will fill your kitchen with wonderful flavors as it cooks in the slow cooker all day. Serve with cornbread and your favorite toppings.
Heat the oil in a large skillet over medium-high heat. Saute the onion until soft, about 3 minutes. Add garlic; simmer for 1 minute. Add the bell pepper and jalapeno; saute until soft, about 3 minutes.Transfer the pepper mixture to a slow cooker. Add the beans, tomatoes, chili powder, cumin and oregano. Place the zucchini on top. Cover and cook over low heat for 6 hours.Season the chili with salt and pepper. Serve with sour cream, salsa and other side dishes if desired.
Heat the oil in a large skillet over medium-high heat. Saute the onion until soft, about 3 minutes. Add garlic; simmer for 1 minute. Add the bell pepper and jalapeno; saute until soft, about 3 minutes.Transfer the pepper mixture to a slow cooker. Add the beans, tomatoes, chili powder, cumin and oregano. Place the zucchini on top. Cover and cook over low heat for 6 hours.Season the chili with salt and pepper. Serve with sour cream, salsa and other side dishes if desired.
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Author:Admin
Published: 11/20/2023 10:40 PM
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