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White Chili with Black Beans

Packed with protein and nutrients, this warm, hearty chili is guaranteed to please.

White Chili with Black Beans

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By: Country Living
Prep Time
20 Minutes
Cook Time
9-10 Hours (Low)


  • 2 tsp Avocado or Olive Oil
  • 1 Onion
  • 2 Cloves Garlic
  • 1 tsp Chili Powder
  • Sea Salt
  • 1 Package Peeled Buttnernut Squash Chunks
  • 1 Can Black Beans
  • 2 Cups Dried Lentils
  • 5 Cups Chicken Stock
  • 1 Jar Salsa Verde
  • 1 Can Chopped Green Chiles
  • Shredded Cheddar Cheese
  • Lime Wedges



  1. In 12-inch skillet, heat 2 teaspoon vegetable oil on medium. Add onion, garlic, chili powder, and 1/4 teaspoon salt. Cook 1 to 3 minutes or until slightly softened, stirring frequently. Transfer to 6- to 7-quart slow cooker bowl.

  2. To slow cooker bowl, add butternut squash, black beans, lentils, broth, salsa verde, and chopped green chiles.

  3. Cover and cook 6 hours on high, or 9 to 10 hours on low, or until lentils are tender.

  4. Serve with shredded Cheddar cheese and lime wedges, if desired.

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