One of the best slow cooker dishes you’ll ever have. Our Slow Cooker Butternut Squash and Black Beans is ideal for chilly days. The best part? This comfort food practically makes itself. In just 5.5 hours, you can savor a delicious meal with minimal effort on your part.
1 Butternut squash, peeled, seeded and cut into 1/2-inch dice
2 (15-oz) cans Black beans, drained and rinsed
1 (28-oz) can Diced tomatoes, drained
3 cups Low-sodium vegetable broth
1 large Green bell pepper, diced
1 large Red onion, diced
1 pkg Williams Original Chili Seasoning
3 cloves Garlic, minced
1 cup Sour cream
4 Green onions, chopped
Combine the squash, beans, tomatoes, broth, bell pepper, onion, Williams Original Chili Seasoning and garlic together in a slow cooker. Cover and cook on high for 3 hours, or on low for 5 hours, until flavors fully develop and the vegetables are tender.
Divide the chili between serving bowls, and top with sour cream and green onions.
Tip: Substitute kidney beans, white beans or chickpeas for black beans.
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