Butternut Squash and Black Bean Chili
(This recipe can be made on stove-top or transfer into crock-pot to simmer longer)
Drizzle of olive oil
3 onions, chopped
2 red bell peppers
3 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans of fire roasted tomatoes (or diced tomatoes with jalapenos)
3 Tbs Chili powder
2 Tbs. Cumin
1 Tbs. Oregano, dried
1 Large butternut squash, peels and cubed
salt and pepper to taste
1. Warm oil in pot over medium heat. Sauté the onions until tender. Add garlic and peppers, sauté.
2. Stir in the beans, tomatoes, chili powder, cumin, and oregano.
3. If using a crock-pot, at this time pour into crock pot, and add the squash on top of mixture. Set on Low for 5 hours, and serve warm. (If you are going to be around the house all day, you can just simmer the chili on stove-top on low, until squash is cooked through)
4. Season with salt and pepper and serve with Vegan Cornbread!