Slow-Cooker Butternut Black Bean Chili Slow-Cooker Butternut Bla

Submitted by Bonnie G #2

"A vegatarian chili recipe with the added benefit of pumpkin and to make it even more special on the Weight Watchers plan it's "0" smart points. To make it even better add some shredded chicken breast but be sure and add points for that"

 

• Ready In: 4hrs 15mins
• Ingredients: 11
• Yields: 1 Pot
• Serves: 8

ingredients

• 14 1⁄2 ounces fire-roasted tomatoes (not drained)
• 2 1⁄2 cups crushed tomatoes
• 2 teaspoons chopped garlic
• 2 teaspoons chili powder
• 1 1⁄2 teaspoons ground cumin
• 1⁄8 teaspoon salt
• 30 ounces black beans, drained and rinsed
• 4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)
• 1 cup chopped red onion
• 1 cup chopped red bell pepper
• 1⁄4 cup seeded and chopped jalapeno pepper (about 1 medium pepper)

directions

1. Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
2. Add remaining ingredients, and gently stir.
3. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.

4. OPTIONAL TOPPINGS:

5. Fresh Cilantro or light sourcream.

Reviews

[DailyInspiration]

This is a very tasty vegetarian chili. For some reason, my chili turned out thicker and more tomato-based than the original photo on the recipe. I made a few adjustments -- added a cubed zucchini, added extra chili powder and a little more cumin. I also added a little water to thin out the sauce. Served this chili with some cornbread on the side.