Yields: 8 servings (1 serving = 1.5 cups)
- 1 yellow onion, chopped
- 3 red peppers, chopped
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 Tablespoon of extra virgin olive oil
- 2 cups of butternut squash, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 can of black beans
- 1 can of navy beans
- 1 can of kidney beans
- 1 can of southwest corn mix
- 3 cans of fire roasted tomatoes
- 1 can of green chiles
- 1 can of pumpkin puree
- 2 cups of vegetable broth
- Spices (can varies depending how spicing you want your chili)
- 1 Tablespoon of chili powder
- 2 Tablespoons of cumin
- 1 Tablespoon of Chipotle pepper powder
- 2 tsp of crushed pepper
- Prep the onions, red peppers, shallots, garlic, and saute with extra virgin olive oil in a pan until mixture is soft and onions/shallots are translucent. Put mixture in the crockpot.
- Prep and add the butternut squash and sweet potato in the crockpot.
- Add black beans, navy beans, kidney beans, green chiles, fire roasted tomatoes, pumpkin puree, vegetable broth, and spices into the crockpot.
- Stir all the ingredients together.
- Put crockpot on HIGH for 3 hours (or LOW for 6 hours).
- Taste the chili and add more spices if needed.
Find this recipe featured in my post, Week 3 Crockpot Meal: Fall Vegetable Chili!