Black Bean and Butternut Chili

Colleen Heatwole

Burton, MI

Makes 10 servings

Prep Time: 20 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 5-qt

1 medium onion, chopped

1 medium red bell pepper, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

3 cups vegetable broth

2 15-oz. can black beans, rinsed and drained

5 cups butternut, or buttercup, squash, peeled and cubed

14½-oz. can crushed tomatoes

2 tsp. dried parsley flakes

1½ tsp. dried oregano

1½ tsp. cumin

1 tsp. chili powder

½ tsp. salt

1. In large skillet, sauté onion, red pepper, and garlic in olive oil until tender.
2. Combine sautéed ingredients with all other ingredients in slow cooker.
3. Cover. Cook on Low 4-5 hours, or until vegetables are done to your liking.