Slow Cooker Vegan Chili
By: Sherri Hall
Published: Friday, October 16, 2015 - 12:41pm

Ingredients




1 (15 oz.) can dark red kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can cannellini beans, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 jalapeno, seeded and diced
1 yellow onion, chopped
2 cloves garlic, chopped
1 (20 oz.) packaged cubed butternut squash (approximately 4½ cups)
2 (28 oz.) cans crushed tomatoes in a thick puree
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
Kosher salt to taste
Fresh chopped cilantro, for garnish
Chopped scallions, for garnish

Preparation

1 Add beans, bell peppers, jalapeno, onion, garlic, butternut squash, crushed tomatoes, chili powder, cumin, cayenne pepper and salt to your slow cooker and stir to combine. 2 Cover and cook on high for 4 hours. 3 Serve topped with cilantro and scallions.

About

This Slow Cooker Vegan Chili features tri-color bell peppers and three kinds of beans, but the true star is the butternut squash.