Butternut Squash And Black Bean Chili
2 large onions, chopped
4 cloves garlic, chopped
1 butternut squash (2 lbs) seeded, peeled and cut into 1 1/2-inch pieces (5 cups)
1 large green bell pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
2 cans (14.5 oz each) stewed tomatoes
4 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon salt2 cans (15 oz each) black beans, drained and rinsed
1/2 red sweet pepper, seeded and cut into 1-inch dice
1/2 yellow sweet pepper, seeded and cut into 1-inch dice
1/2 orange sweet pepper, seeded and cut into 1-inch dice
1/4 cup cilantro, chopped
1 cup shredded taco cheese
2 scallions, thinly sliced
Coat slow cooker with nonstick cooking spray.
Add onions, garlic, squash, green pepper and jalapeno.
Combine tomatoes, chili powder, cumin and salt.
Pour over squash and peppers.
Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Add beans and sweet peppers during last 30 minutes.