Slow Cooker Butternut Squash and Black Bean Chili
1 tbsp. olive oil
1 cup chopped red onion
2 garlic cloves, minced
1 green pepper, chopped
2 jalapenos, seeded and finely chopped
1 tbsp. balsamic vinegar
4 cups butternut squash, chopped
1 tbsp. chili powder
1/4 tsp cayenne pepper
1 tsp cumin
1/4 tsp ground cinnamon
2 cans black beans, drained and rinsed
3 cups vegetable broth
2– 14 oz cans diced tomatoes
Heat 1 tablespoon olive oil in medium saucepan over medium heat. Add the onion and cook for 5 minutes, until tender. Stir in the minced garlic cloves and chopped bell pepper and cook for another 2-3 minutes, until pepper is soft.
Stir in the balsamic vinegar to deglaze the pan, scraping up any browned bites on the bottom of the pan.
Add the cooked pepper and onion mixture to the slow cooker along with the butternut squash, chili powder, cayenne, cumin, cinnamon, black beans, broth and tomatoes with juice.
Turn to high and cook for 5-6 hours until butternut squash is very soft and chili is thick.
*To make on the stove top, add remaining ingredients to the cooked onion mixture and simmer for 60-75 minutes until squash is soft and chili is thick.