VEGGIE - Butternut Squash Chipotle Chili

By Unblond1

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

Details

Servings 6

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