Butternut squash is in season, and the chilly weather is perfect pinto bean chili time. Although I make different types of chili often, I like to mix up for new flavors and combinations. For instance, the choice of beans and the specific vegetables give chili a different taste and texture.
For this particular batch, I focused on vegetables in season. Not only does it taste fabulous, its cheaper to make because of the in season vegetables I chose.
Butternut squash, like sweet potatoes, has a sweeter taste. Despite the sweetness, butternut squash also has a nutty taste. This, with the hearty pinto beans, zucchini, onion, celery and tomatoes makes it all come together.
Although I love most beans, pinto beans are my favorite; they have a ton of flavor. Honestly, the best part about this recipe is you put it all in the crockpot and walk away.
One of my favorite appliances is my Crockpot. Despite owning an Instant, I use my crockpot more because I can leave it all day, and have dinner waiting for me when I get home.
Another bonus is I can do everything the night before. Just chop everything and add it to the ceramic container of the crockpot, and pt it in the refrigerator overnight. When you wake up in the morning, just put the ceramic base inside the metal crockpot, cover it, and turn it on.
Then, you can cook on low for 8-10 hours, or high for 4-6 hours; you get to pick your time frame. Even if you go passed the 8 hours, the chili will be the perfect temperature when you get home.
Even though you can eat this pinto bean chili by itself, I served it with my Vegan Oil-Free Cornbread. Then, with the leftovers, I made two bowls of chili, and two baked potatoes filled with chili. Dinner and four lunches; all in 30 minutes prep. Check Pinto Bean Chili Recipe.