CHILI****Chef Meg's Slow Cooker Vegetarian Chili - 5 Points

By Unblond1

This was very good, for both. It makes too much, however - cut it in half for two dinner and 1 leftover serving because it won't freeze well, I'm sure, with the butternut squash in it.

Ingredients

• 2 teaspoons extra virgin olive oil
• 1/2 large red onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1 clove garlic, chopped
• 1 bell pepper, diced
• 1 tablespoon dark chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes (this and the chili powder are perfect amount of heat - don't increase this)
• 1 (14-ounce) can fire-roasted tomatoes
• 1 can black beans, rinsed and drained
• 6 ounces butternut squash, peeled and diced (about 1 1/2 cups)
• 1/2 cup chicken or vegetable stock

Details

Servings 4
Adapted from recipes.sparkpeople.com

Preparation

Step 1

NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step.

* Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.

* Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.

* Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours. (I took it out of the fridge and started it at 8:00 a.m. before work. Dan stirred it once during the day and I turned it off at 7:00 p.m. This may have been a bit long as the squash was pretty soft)