Slow-Cooker Butternut Black Bean Chili Slow-Cooker Butternut Bla
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“A vegatarian chili recipe with the added benefit of pumpkin and to make it even more special on the Weight Watchers plan it’s "0" smart points. To make it even better add some shredded chicken breast but be sure and add points for that”
14 1⁄2 ouncesfire-roasted tomatoes (not drained)
2 1⁄2 cupscrushed tomatoes
2 teaspoons chopped garlic
2 teaspoonschili powder
1 1⁄2 teaspoonsground cumin
30 ouncesblack beans, drained and rinsed
4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)
1 cup chopped red onion
1 cup chopped red bell pepper
1⁄4 cup seeded and chopped jalapeno pepper (about 1 medium pepper)
Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
Add remaining ingredients, and gently stir.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.