Slow Cooker Vegan Chili

 

https://www.eatingwell.com/recipe/272630/slow-cooker-vegan-chili/

Ingredients

4 cups 1/2-inch-diced butternut squash (about 1 small)

1 large onion, chopped

1 medium red bell pepper, diced

4 cloves garlic, minced

2 cups low-sodium no-chicken broth

1 (15 ounce) can no-salt-added black beans, rinsed

1 (15 ounce) can no-salt-added pinto beans, rinsed

1 (15 ounce) can no-salt-added petite-diced tomatoes

2 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons smoked paprika

¾ teaspoon salt

2 medium avocados, sliced

Chopped fresh cilantro for garnish

Directions

Combine squash, onion, bell pepper, garlic, broth, black beans, pinto beans, tomatoes, chili powder, cumin, paprika and salt in a 6-quart slow cooker. Cook for 4 hours on High or 8 hours on Low. Mash some of the squash to thicken the broth. Serve topped with avocado and garnish with cilantro, if desired.