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Butternut Chili

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Ingredients
  

  • 1 Tbsp. olive oil
  • 4 cloves garlic
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. powdered ginger
  • 1 red onion chopped
  • 2 stalks celery chopped
  • 1 green bell pepper de-seeded and diced
  • 1 red bell pepper de-seeded and diced
  • 1 small butternut squash peeled, de-seeded and cubed (save the seeds for
  • these
  • )
  • 3 cups broth
  • 1 28- oz. can Muir Glen fire roasted diced tomatoes
  • 3 cups black beans
  • 1½ cups pinto beans
  • 1 Tbsp. white or rice vinegar
  • 1 Tbsp. honey
  • 2 diced green chiles or 1 diced jalapeno optional
  • optional toppings: cilantro cheese, avocado, squeeze of lime

Instructions
 

  • Turn slow-cooker onto low and add olive oil. Using garlic press, add 4 cloves garlic. Add in spiced and stir. Add remaining ingredients except toppings and stir. Cook on low for 4-6 hours. Serve with desired toppings.