- 6
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Ingredients
- TO SERVE:
- 1 medium red onion, finely chopped
- 2 sweet bell peppers, finely chopped
- 2 small jalapenos, seeded and minced
- 1 - 1 lb. package PC butternut squash, chopped into 1/2-inch cubes
- 3 garlic cloves, pressed or minced
- 1 tablespoon chili powder - blend your own, everything but chipotle
- 1/2 + tablespoon chopped chipotle pepper in adobo (start with 1/2 tablespoon and add more to taste)
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1 bay leaf
- 1 small can organic black beans, rinsed and drained
- 1 cup each black-eyed peas and cannellini (because I had already open on hand - garbanzos should work too)
- 1 can fire-roasted tomatoes, including the liquid
- 2 cups chicken or vegetable broth
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- diced avocado
- crispy tortilla strips or crumbled tortilla chips
- chopped fresh cilantro
- pinch of red pepper flakes
- dollop of Greek yogurt mixed with a bit of lime zest, salt and cumin
- sprinkle of grated light Tex-Mex blend
- thinly sliced green onions
- thinly sliced jalapenos
- lime wedges
Preparation
Step 1
Place all ingredients in your slow cooker tasting for heat and adjusting chipotle to taste.
Cover and set timer to cook on Low for 8 hours (overnight works).
Just before serving, taste and adjust seasoning and stir in parsley.
Nutrition Facts - 6 Servings (before any toppings)
Calories 192.2
Total Fat 0.6 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.4 g
Cholesterol 1.7 mg
Sodium 631.5 mg
Potassium 799.5 mg
Total Carbohydrate 36.9 g
Dietary Fiber 10.7 g
Sugars 4.3 g
Protein 10.5 g