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January 29, 2016

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.

Black Bean Acorn Squash Chili

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).

Black Bean Acorn Squash Chili

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.

Black Bean Acorn Squash Chili

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
2016-01-28 18:05:37
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 large acorn squash, peeled and chopped
  2. 2 15-oz cans of black bean (or 3 cups of black beans)
  3. 2 15-oz cans of diced tomatoes (or 3 cups of roma tomatoes, finely chopped)
  4. 4-5 large carrots, chopped
  5. 1 shallot, chopped
  6. 1/2 yellow onion, chopped
  7. 2 cloves of garlic, minced
  8. 3 cups of vegetable stock (or chicken stock if not vegetarian)
  9. 2 tablespoons chili powder
  10. 1 tablespoon cumin
  11. Salt, to taste
Instructions
  1. Peel and chop all of the vegetables according to the ingredients list.
  2. In a crockpot, combine all of the ingredients. Let cook on low for 8 hours or on high for 4 hours.
  3. Serve and enjoy!
Notes
  1. As with many chilis, this tastes better on the second day, so consider making it in advance.
  2. You can store leftovers in the fridge for up to four days or in the freezer for up to three months.
  3. 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.
By Laura Norris
Laura Norris Running https://lauranorrisrunning.com/
Serve up a healthy #chili for the #superbowl with this #vegetarian #glutenfree black bean acorn squash chili via @thisrunrecipes

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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?

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Summary
recipe image
Recipe Name
Crockpot Black Bean Acorn Squash
Published On
2016-01-29
Cook Time
8H00M
Average Rating
0graygraygraygraygray Based on 1 Review(s)

Filed Under: Lunch/Dinner, Meatless/Vegetarian, Recipes Tagged With: chili, gluten free, Lenten recipe, recipe, vegetarian

Reader Interactions

Comments

  1. Farrah says

    January 29, 2016 at 5:32 am

    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

    Reply
    • Laura Norris says

      January 29, 2016 at 8:47 pm

      You should try the squash in chili! The sweetness of the squash is a great complement and balance for the spicy flavors. 🙂

      Reply
  2. meredith @ Cookie ChRUNicles says

    January 29, 2016 at 10:27 am

    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.

    Reply
    • Laura Norris says

      January 29, 2016 at 8:49 pm

      The food is the best part! Meanwhile I don’t even know who’s playing in it, except the Seahawks aren’t in it.

      Reply
  3. Lisa @ Running Out Of Wine says

    January 29, 2016 at 10:37 am

    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!

    Reply
    • Laura Norris says

      January 29, 2016 at 8:50 pm

      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!

      Reply
  4. Angela @ happy fit mama says

    January 29, 2016 at 10:42 am

    YUM! This is the perfect winter, belly warming chili. I love the addition of acorn squash. Pinning!

    Reply
    • Laura Norris says

      January 29, 2016 at 8:52 pm

      Thank you for pinning! The squash is oh-so-good in chili!

      Reply
  5. Rebecca @ Strength and Sunshine says

    January 29, 2016 at 11:57 am

    What a great hearty chili! Acorn squash is one of my favorites!

    Reply
    • Laura Norris says

      January 29, 2016 at 9:07 pm

      Thank you! It’s one of mine too!

      Reply
  6. Annmarie says

    January 29, 2016 at 12:59 pm

    I love acorn squash- I could so go for a bowl of this right now!

    Reply
    • Laura Norris says

      January 29, 2016 at 9:10 pm

      Thank you! Me too – it’s cold outside today!

      Reply
  7. Susie @ SuzLyfe says

    January 29, 2016 at 1:00 pm

    I would probably substitute the black beans (you know that I am weird), but otherwise, I would be ALL OVER THIS. Yum yum yum

    Reply
    • Laura Norris says

      January 29, 2016 at 9:11 pm

      I made a similar version with beef (because beans and my stomach are not always friends) and it was so good that way also!

      Reply
  8. Kaci @ Kaci K. RD2Be says

    January 29, 2016 at 1:42 pm

    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.

    Reply
    • Laura Norris says

      January 29, 2016 at 9:12 pm

      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! 🙂

      Reply
  9. Angie @ Pace with Grace Blog says

    January 29, 2016 at 2:59 pm

    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 🙂

    Reply
    • Laura Norris says

      January 29, 2016 at 9:13 pm

      Thank you! The sweetness of the veggies balances the spiceness of the chili so well. Have a great weekend, Angie!

      Reply
  10. Suzy says

    January 29, 2016 at 4:08 pm

    I will NOT be watching the Superbowl this weekend! But I really do love all the snacks that come out this time of year!!

    Reply
    • Laura Norris says

      January 29, 2016 at 9:14 pm

      I know, right? Let’s just have the snacks and not watch the Superbowl at all!

      Reply
  11. Aimee says

    January 29, 2016 at 4:21 pm

    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

    Reply
    • Laura Norris says

      January 29, 2016 at 9:17 pm

      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!

      Reply
  12. Lisa @ Lisa the Vegetarian says

    January 29, 2016 at 6:17 pm

    Yum- I love finding new recipes for different vegetarian chili dishes!

    Reply
    • Laura Norris says

      January 29, 2016 at 9:25 pm

      Thank you! Me too – they’re so great to make in a big batch for weekday lunches!

      Reply
  13. Brie @ A Slice of Brie says

    January 30, 2016 at 1:53 am

    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! 🙂

    Reply
    • Laura Norris says

      February 1, 2016 at 12:38 am

      Thank you! I hope you enjoy the chili when you make it! 🙂

      Reply
  14. Margaret @ Simple Fit Foodie says

    February 3, 2016 at 4:04 pm

    This looks amazing! Ive been looking for a good soup/chili to make next and this one sounds amazing. Cant wait to try it. 🙂

    Reply
    • Laura Norris says

      February 3, 2016 at 11:38 pm

      Thank you! I hope you enjoy it when you make it! 🙂

      Reply
  15. Jess @hellotofit says

    February 4, 2016 at 1:01 pm

    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 🙂

    Reply
    • Laura Norris says

      February 4, 2016 at 8:30 pm

      Thank you for hosting! Acorn squash is definitely good in chili – the sweetness balances the spice so well!

      Reply

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Hi, I'm Laura! I'm a distance runner, RRCA certified running coach, and outdoor enthusiast living in Northwest Indiana. Whether you want to run your first race or qualify for Boston, I'm here to help you achieve your personal best with training tips and individualized run coaching.

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