bean and butternut squash chili

ingredients:

2 white onions, diced

2 red bell peppers, diced

2 jalepenos, minced

4 cloves of garlic, minced

6 cans of beans

- 2 cans of black beans

- 2 cans of northern beans

- 2 cans of kidney beans

2 can of diced roasted tomatoes

2 tbsp. tomato paste

2 c. water

4 tbsp. chili powder

2 tbsp. cumin

2 tbsp. dried oregano

2 tsp. red pepper flakes

2 tbsp. smoked paprika

1 medium butternut squash, peeled and cubed (1" pieces)

salt and pepper

method:

sautee the onions, red bell pepper, jalepenos, and garlic in a bit of neutral oil until soft and lightly browned. add salt and pepper at this stage. we are developing deep flavor here :)

add the onion mixture to the slow cooker along with the beans, roasted tomatoes, tomato paste, water, and spices (except the paprika). add salt and pepper at this stage - tomatoes and beans need salt. stir.

add the butternut squash on top of the rest of the ingredients. sprinkle the paprika and more salt and pepper on top and do not stir.

set the slow cooker to high for 4 hours.

serve with cilantro, green onions, cheese, and/or sour cream.