Black Bean and Butternut Chili

Nothing beats a healthy, tasty, slow cooker meal.  This one is easily vegetarian but we added a pound of ground turkey (already browned and broken up) into the pot as well. Save yourself the heartache and buy butternut squash already cut up, it's a beast of a squash to cut yourself.

Black Bean and Butternut Squash Chili

Serves 6ish

From Delicious on a Dime

• 1/4 cup olive oil
• 3 onions, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 jalapenos, seeded and minced
• 4 15 ounce cans black beans, rinsed and drained
• 2 14.5 ounce cans fire-roasted tomatoes
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 4 cups butternut squash (about 2 lbs) peeled, seeded and cut into 1/2 inch dice
• salt and pepper

Heat olive oil in a skillet over medium heat. Add onions and saute until tender for about 3 minutes. Add garlic and saute for 1 minute. Add bell peppers and jalapenos and saute under tender (about 2 minutes.

Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, and seasonings. Arrange the butternut squash on top.

Cover and cook on low for 6 hours.

Season chili with salt and pepper and top with sour creams, green onions, or salsa.