Crockpot Black Bean Acorn Squash Chili {Vegetarian, GF}
This black bean acorn squash chili is the ultimate plant-based winter meal that will swoon even meat lovers (including myself): savory black beans, juicy tomatoes, sweet acorn squash, salty broth, and warming spices such as cumin and chili powder.
If you’re looking for a healthy meal to serve on Superbowl Sunday, look no further! Because the best part of this chili? You can prepare it in the crockpot! Which means you will have more time for watching the game, or, if you’re like me, more time for browsing Pinterest and eating all the food.
Admittedly, I’m not a football fan and have not watched in the Superbowl in years. Ryan doesn’t follow professional sports either, so often the Superbowl passes without us noticing until the next morning’s headlines. Meanwhile, we live in a city where Seahawks jersey are an integral part of the West Coast casual dress code. Ryan and I stick out as transplants at Mass every week when we’re wearing regular clothes, not Seahawks jerseys and regalia.
As far as we are both concerned, the big sporting event of February is not the Superbowl, but the 2016 Olympic Trials Marathon.
Whether you’re watching the Superbowl or cheering on Desi, Shalane, and Deena, this vegetarian and gluten free black bean acorn squash chili will satisfy your hunger, warm you on a cold winter’s day, and fill you body with enough vegetables to balance out those chips and guac and beer.
Actually, you should definitely have beer. There’s something so balanced about a cold beer with a spicy and healthy chili, don’t you agree? Plus, beer may have some health benefits for runners (or, it may just be what I tell myself to justify my daily treat).
Of course, this black bean acorn squash chili boasts a high nutritional profile on its own accord. In fact, it’s an ideal winter meal to keep you healthy during the time of year when winter colds spread rapidly. Let’s break it down:
A 1 cup serving of black beans contains 15 grams of plant-based protein, 15 grams of fiber, 30% of your daily magnesium, 20% of your daily iron, and 17% of your daily potassium. Potassium and magnesium are key electrolytes for runners, and female runners in particular benefit from a high-iron diet.
Acorn squash offers a significant dosage of vitamin C, vitamin A, and vitamin B6, which means that it will boost your immune system during the cold-spreading months of winter. It’s also full of complex carbohydrates and fiber, which makes this an ideal food for runners.
Tomatoes provide you with Vitamin C and several phytonutrients including lycopene. Lycopene is an antioxidant (carotenoid, to be specific) that research suggests promotes good cardiovascular health and bone health.
Carrots, in addition to providing a satisfying crunch, contain almost too many vitamins, minerals, and phytonutrients to list! From vitamin A to biotin to vitamin K, the carrot is a simple yet extraordinary vegetable.
Oooh, and let’s not forget garlic and shallots! Garlic is naturally anti-microbial and anti-inflammatory, which is good news for staying healthy when everyone else is coughing and sneezing. Shallots, the flavorful little cousin of garlic, will lower your cholesterol, fight both bacterial and viral infections, and elevate the depth and flavor of your meal to the next level.
While some nutritionally-packed vegetarian meals can taste like a plate of grass, this black bean acorn squash chili has a spicy and savory flavor, a satisfying combination of textures, and a heartiness to satiate even a meat eater’s appetite. This chili is gluten free and vegetarian as well!
You can serve it as is, dollop some plain Greek yogurt on top, or spoon it over a bed of brown rice or kamut.
Most of all, this is a simple meal. Healthy eating does not need to be complicated, fancy, or even overly creative: all you need is a few high quality whole food ingredients and a simple method of preparation.
Crockpot Black Bean Acorn Squash Chili
Ingredients
- 1 large acorn squash peeled and chopped
- 2 15- oz cans of black bean or 3 cups of black beans
- 2 15- oz cans of diced tomatoes or 3 cups of roma tomatoes, finely chopped
- 4-5 large carrots chopped
- 1 shallot chopped
- 1/2 yellow onion chopped
- 2 cloves of garlic minced
- 3 cups of vegetable stock or chicken stock if not vegetarian
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt to taste
Instructions
- Peel and chop all of the vegetables according to the ingredients list.
- In a crockpot, combine all of the ingredients. Let cook on low for 8 hours or on high for 4 hours.
- Serve and enjoy!
Notes
As with many chilis, this tastes better on the second day, so consider making it in advance.
You can store leftovers in the fridge for up to four days or in the freezer for up to three months.
If you don't own a crockpot, you can prepare this on the stove by cooking the vegetables and then simmering the ingredients for 30 minutes.
You can store leftovers in the fridge for up to four days or in the freezer for up to three months.
If you don't own a crockpot, you can prepare this on the stove by cooking the vegetables and then simmering the ingredients for 30 minutes.
Linking up for Foodie Friday!
Like this recipe? Then you may also enjoy:
Coconut Pumpkin Chickpea Curry
Roasted Root Vegetable Salad with Creamy Avocado Dressing
Warm Acorn Squash and Wild Rice Salad
Are you watching the Superbowl this weekend?
Who are your favorites for the US Olympic Marathon Trials?
What ingredients do you enjoy in chili?
Summary
Recipe Name
Crockpot Black Bean Acorn Squash
Published On
Cook Time
Average Rating
Based on 1 Review(s)Share this post
from instagram
30 Responses
Crockpot recipes make my world go round, and I’m all about chili when it’s cold outside! 😀 I’ve never had acorn squash in chili before! <3
You should try the squash in chili! The sweetness of the squash is a great complement and balance for the spicy flavors. 🙂
I love watching sports but Football is my least favorite. I will watch the super bowl though next week because it’s the super bowl and I have been following the playoffs fairly closely. We used to make big parties for the super bowl when I was married – for the food part of course.
The food is the best part! Meanwhile I don’t even know who’s playing in it, except the Seahawks aren’t in it.
I’m not really into the Super Bowl either, and I would much rather watch running:) But we usually watch some of it. It’s just on so late here that I am ready for bed before it’s even half time!
I never understood why it was on a Sunday! Sundays are the best night to go to bed early 🙂 At least with watching running, the races are usually in the mornings!
YUM! This is the perfect winter, belly warming chili. I love the addition of acorn squash. Pinning!
Thank you for pinning! The squash is oh-so-good in chili!
What a great hearty chili! Acorn squash is one of my favorites!
Thank you! It’s one of mine too!
I love acorn squash- I could so go for a bowl of this right now!
Thank you! Me too – it’s cold outside today!
I would probably substitute the black beans (you know that I am weird), but otherwise, I would be ALL OVER THIS. Yum yum yum
I made a similar version with beef (because beans and my stomach are not always friends) and it was so good that way also!
Yes, I will be watching the Super Bowl next weekend because I live in Colorado and am a Broncos fan by marriage 🙂 I will definitely be giving this chili a try as long as I can convince my husband chili can still taste good without meat.
You don’t even miss the meat with the beans – and that’s coming from a meat lover. I hope you enjoy the recipe if you try it! 🙂
Yum! This sounds amazing and I love the inclusion of the acorn squash (a favorite) and the carrots. I love the natural sweetness of both and adding them to chili (another favorite) takes this to a new level! Thanks so much for sharing another great recipe! Have a great weekend, Laura 🙂
Thank you! The sweetness of the veggies balances the spiceness of the chili so well. Have a great weekend, Angie!
I will NOT be watching the Superbowl this weekend! But I really do love all the snacks that come out this time of year!!
I know, right? Let’s just have the snacks and not watch the Superbowl at all!
I love seeing the recipes you share! I recently made your “Curried Beans and Green Rice Bowl” (or something like that). OMG!!! So good & flavorful! My 9 y.o. son said his favorite part was the spinach?! I look forward to trying out this recipe, as well. My boyfriend is vegetarian…my son does not really care for meat…and I have chosen to try and make the switch over to being vegetarian, as well. I do believe this chili will be a hit in our house!
Hope you have a great weekend, Laura! – Aimee
Awww, thank you so much, Aimee! That makes me so happy to hear you and your family are enjoying my recipes! I hope you all have a great weekend as well!
Yum- I love finding new recipes for different vegetarian chili dishes!
Thank you! Me too – they’re so great to make in a big batch for weekday lunches!
Yum, this looks delicious! I’ve never thought to put squash in my chili before! I’m also a huge fan of dump and go crockpot recipes so I’ll definitely pin this for later! 🙂
Thank you! I hope you enjoy the chili when you make it! 🙂
This looks amazing! Ive been looking for a good soup/chili to make next and this one sounds amazing. Cant wait to try it. 🙂
Thank you! I hope you enjoy it when you make it! 🙂
Thanks for linking up, lady! I love acorn squash but have never used it in chili. Great idea especially with the big game coming up 🙂
Thank you for hosting! Acorn squash is definitely good in chili – the sweetness balances the spice so well!