| |
This is a hearty and filling Mexican veggie chili packed with smoky flavors and delicious butternut squash.
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 4
Ingredients:
14 oz. fire roasted chopped tomatoes
1 medium onion, chopped
1 red pepper, deseeded and chopped
4 cups butternut squash, peeled and chopped
14 oz. kidney beans, drained then rinsed
2 cups veggie broth (or low-sodium chicken broth)
3 garlic cloves, minced
1 cup fresh or frozen corn
2 chipotle peppers adobo, minced and seeded to reduce heat
1 tbsp chili powder
1 tsp dried oregano
1 tbsp smoked paprika
2 tbsp cumin
Pepper and salt to taste
Directions:
1. Combine all the ingredients in a slow cooker then cook on high heat setting for 4 hours or for 8 hours on low setting.
2. Top with scallions, cilantro, Greek yogurt or crushed tortilla chips.
Cooking tip: chipotle peppers with adobo have most of their heat in the seeds, so scrape out the seeds if you want a mild chili.
