Joy Bauer's Slow-Cooker Salsa Verde Chicken Chili

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LisaLisa

2 to 3 cups diced butternut squash, cut into ½-inch pieces or smaller

1 small yellow onion, finely diced (about ½ cup)

1 small green bell pepper, seeded and diced

½ to 1 small jalapeño pepper, seeded and finely diced, (about 1½ tablespoons)

1 (16-ounce) jar salsa verde

2 cups reduced-sodium chicken broth

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon ground freshly ground black pepper

2 pounds boneless, skinless chicken breast

1 (15-ounce) can dark red kidney beans, rinsed and drained

1 (15-ounce) can cannellini beans, rinsed and drained

1 bunch scallions, sliced, green and white part

1 cup coarsely chopped cilantro or parsley

subheading: GARNISHES (OPTIONAL):

Greek yogurt, light sour cream, shredded cheddar cheese, chopped avocado and finely sliced red onion

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