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Black Bean and Butternut Squash Chilli

It’s kind of crazy that it is already Friday…The week went by very quickly, which is always a good thing in my book. 😉 The weather in Jersey was spectacular! Lots of sunshine, crystal clear skies, and perfect fall temperatures. This weather is too awesome to not get outside and train outside, so I’m doing just that today. One of my mini goals this October is to focus more on strength training, but it’s hard getting in the gym when it’s this nice out. So I compromise…run to the gym…lift…run home. Here’s what my training schedule looked like for the week:

  • Monday: 1:15 Minute yoga at Powerflow
  • Tuesday: 35 Minute Stair Master & 35 Minute Isolated Chest & Triceps Workout
  • Wednesday: 40 Minute run with Kala & 1:15 minute yoga at Powerflow
  • Thursday: OFF
  • Friday: 40 Minute run & 35 Minute Isolated Back & Biceps Workout
  • Saturday: 1:15 Minute yoga at Powerflow
  • Sunday: OFF

With the cooler evenings it’s time to bring out the slow cooker and start cooking with some fall produce. I coincidently found this recipe in last months Oxygen Magazine and it looked perfect, easy, and as always healthy. My Mom was not a fan, but I loved it. I poured one serving of this over 1/2 c oatmeal and it was exactly what my stomach needed. Since Mom didn’t like it, I have TONS of leftovers. 🙂 I’m definitely going to add oats again, and possibly quinoa, or even a sweet potato.

Black Bean and Butternut Squash Chilli


  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 28 ounce cans fire-roasted tomatoes (with juices)
  • 4 cups, diced butternut squash
  • 1 can black beans rinsed and drained
  • 1 pound ground turkey
  • 1 bay leaf
  • 1 T ground cumin
  • 1 T dried oregano
  • 1/2 t black pepper
  • 1/8 t sea salt
  • 1 T chilli powder
  • 1/8 t cayenne pepper
  • 2 cups of water


Put all the ingredients into the slow cooker and put on low for 8 hours. Garnish with whatever your heart desires…Cheese, avocado, oats, quinoa, sweet potato. Be creative!

Nutrients per serving:

Calories: 268, Total Fats: 4g, Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 51mg, Sodium: 577mg; Total Carbohydrates: 34g; Dietary Fiber: 8g; Sugar: 13g; Protein: 27g; Iron: 5g

What is your fall favorite produce?

One Comment Post a comment
  1. Cool Picture! Thanks for the recipe – Happy Friday!

    October 7, 2011

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