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Butternut Squash Vegetarian Chili

Ingredients

• 1 small yellow onion, chopped
• 3 1/2 cups butternut squash
• 2 1/2 cups sliced bell peppers
• 1 cup corn kernels
• 32 ounces vegetable stock
• 28 ounces Mexican stewed tomatoes
• 28 ounces canned black beans, drained and rinsed
• 4 ounces canned diced green chilies, drained
• 1 tbsp chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp chipotle chile powder
• Toppings (optional) - cilantro, tortilla chips, sour cream, shredded cheese

Directions

1. Cut squash into 1/2 inch cubes.
2. Add all ingredients, except for toppings, to slow cooker and heat on low for 8 hours.
3. Add more vegetable stock if liquid gets low.
4. Spoon into bowls and add desired toppings.

Attribution