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Laura Norris

Crockpot Black Bean Acorn Squash Chili

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Cook Time 8 hours
Servings: 6
Ingredients Method Notes

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

Method
 

  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

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.