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Slow Cooker Chili with Black Beans and Chayote

Fix and forget this slow cooker chili recipe

Serves 8
Ready in 500 mins
Prep time 20 mins
Cooking time 480 mins
260 calories per serving


> 1 large red onion
> 1 large red bell pepper
> 3 cloves garlic
> 3 chayote squash
> 1 small jalapeno pepper
> 1 tbsp vegetable oil
> 1 tbsp chili powder
> 1 tsp ground cumin
> 1 lb ground beef
> 1 (14 oz) canned low-sodium black beans
> 1 cup frozen corn
> 1 (28 oz) canned crushed tomatoes


Chop the red onion and red pepper and mince the garlic. Peel and dice the chayote. Halve the jalapeño lengthwise, remove the seeds and mince.
Add the oil to a large skillet over medium high heat and sauté onions, pepper, garlic, chili powder and cumin for 2-3 min., or until onions are lightly browned and spices are fragrant. Add the ground beef and break up with a spoon into smaller chunks. Cook an additional 4-5 min. or until beef is browned.
Add this mixture to a slow cooker followed by black beans, corn and crushed tomatoes.
Cook on low 6-8 hours or high for 4 hours. Serve with yogurt, and green onions, if desired.


If Chayote is not available in your area, substitute equal amounts zucchini.

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