Tasty Tuesdays : Vegetarian Chili

I absolutely love this chili.

Ingredients

2 teaspoons canola oil
1 large onion

2 stalks celery

2 carrots

2 cloves garlic

1 bell pepper

2 tablespoons dark chili powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1 (29-ounce) can crushed tomatoes
3 cans red kidney or black beans

3 cups of butternut squash
1/2 cup vegetable stock

Directions

Slice a large onion
After I sliced mine I choose to put it in the mini chopper thingy.
I don't like large pieces of onion

Take 2 stalks of celery and slice those guys up too.
I also like to chop those in the chopping machine!  :)

Set a bowl to the side and start collecting all veggies that you chop/dice/pulse in there.
Cut up 2 carrots... I only had baby carrots so I chopped up 6 baby carrots.  it works!  :)

Heat large pan and add 2 teaspoons of canola oil

After pan is headed add your veggies that you just chopped.  stirring every so often. In the meantime- move to the next step.

slice 2 garlic cloves (horrible picture... what was I focusing on? lol)

chop 1 bell pepper.  Combine garlic and bell pepper to mixture on stove.  Stir and saute for an

additional 2 minutes.

Add 2 tablespoons of chili powder.

 

Add 2 teaspoons of ground cumin

 Add 1/4 teaspoon of red pepper flakes

Stir well.

Remove from pan and place in crock pot.

Peel, remove seeds, and chop 3 cups of butternut squash

(I never tried squash---I enjoyed it a lot)

Add to crock pot.

Add 3 cans of drained and rinsed red kidney beans or black beans to crock pot

I used 1 can of red kidney beans and 2 cans of black beans.

Use any combination you would like! :)

Add 1-29 oz can of crushed tomatoes to crock pot

Add 1/2 cup of vegetable stock

(another horrible picture-sorry)

Mix very well.  Put lid on. Set the crock pot on 

High for 3 hours

or 

Low for 6 hours

ENJOY!

1 cup= 265 calories