Butternut Squash and Black Bean Chili

8 cups butternut squash — peeled, seeded, diced (about 2 medium butternut squashes)
1 large yellow onion — chopped
1 medium green bell pepper — seeded and chopped
2 celery ribs — thinly sliced
2 cans black beans — (15-oz) drained and rinsed
1 can reduced-sodium diced tomatoes — (28-oz)
1 cup reduced-sodium vegetable broth
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons chili powder
2 teaspoons ground cinnamon
1/2 teaspoon salt

Mix everything together in a 3-quart (or larger) slow cooker.

Cover and cook on low for 8 to 10 hours, until the squash is tender.

Serves 8; Serving size: 1 1/2 cups

Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel

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