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Crock-Pot Vegetable Chili
Ingredients
  • 3 cups cubed butternut squash (fresh or frozen)
  • 1½ C diced yellow onion
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 4 oz can diced green chilies
  • 1 14.5 oz can black beans
  • 1 14.5 oz can kidney beans
  • 1 14.5 oz can pinto beans (or ¾ lb ground turkey or chicken)
  • 1 28 oz can fire roasted tomatoes
  • 1 6 oz can tomato paste
  • 1 Tbsp olive oil
  • 1½ Tbsp chili powder
  • ½ Tbsp paprika
  • ½ Tbsp garlic
  • 1 tsp cumin
  • Chipotle chili powder (none for mild, ½ Tbsp for medium, 1 Tbsp for hot)
  • 1 C frozen sweet corn
  • 2 tsp apple cider vinegar
  • 2 tsp molasses
Steps
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