Butternut Squash Chili

Categories: main course, slow cooker, vegetarian

Ingredients

• 1 T. olive oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 t. chili powder
• 1 t. oregano
• 1 t. salt
• 1/2 t. ground cumin
• 28 oz. diced tomatoes
• 14 oz. canned black beans/1 c. cooked beans
• 4 c. peeled and cubed butternut squash
• 2 bell peppers, diced
• chili peppers, hot or canned -- optional

Directions

1. Cook onion in oil until soft (3 min.); stir in spices and tomatoes and bring to a boil. Transfer to slow cooker; stir in beans and squash.

2. Cover and cook on low for 8 hours or high for 4 hours. Add bell peppers for the last 20 minutes.

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