This hearty vegetarian chili recipe uses black beans, squash, carrots, and more for a spicy meal sure to warm you up on a cold winter day. What’s more, you will never miss the meat!

What You Need:

1 butternut squash peeled and cubed
2 carrots, diced
1 onion, finely chopped
2 19 oz. can of black beans, drained and rinsed
1 28 oz. can of diced tomatoes
1 4.5 oz can chopped green chilies
1 C vegetable stock
3 Tbsp chili powder
1/2 tsp salt
1/4 C fresh cilantro, chopped
sour cream (optional)

How to Make It:

Combine all of the ingredients except the cilantro and sour cream in a 3 1/2 qt. or 6 qt. crock pot.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add cilantro and continue to cook on high for 15 minutes.
Serve in bowls with a dollop of sour cream (optional) and additional fresh chopped cilantro.

Tip:

You can substitute sweet potatoes for the squash if desired. Two large sweet potatoes, peeled and cubed will do.