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