Crockpot Kidney Bean and Butternut Squash Chili

crockpot kidney beanServes 8 to 10

2 Tablespoons extra virgin coconut oil
2 large organic onions, chopped
2 cloves of garlic, minced
1 organic green bell pepper, seeded and chopped
1 organic red bell pepper, seeded and chopped
4 large organic tomatoes, diced
2 quarts of organic kidney beans, rinsed
2 Tablespoons organic chili powder
2 Tablespoons cumin powder
2 teaspoons dried oregano
2 pounds of organic butternut squash, peeled, seeded and cut into ½-inch dices
salt and pepper, to taste

Heat oil in a large skillet over medium-high heat. Sauté onions until they’re tender, then add the garlic and sauté for an additional minute. Add the peppers and cook until tender. Put this cooked mixture into a crockpot, then stir in the beans, tomatoes and seasonings. Place the chopped squash on top and cook on low for 6 to 8 hours. Stir gently and serve. Cooking on low keeps the nutrients in the food and then in you! Enjoy!

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