INGREDIENTS:
1 medium butternut squash peeled, seeded and cubed into 1/2" pieces
1 (28 oz) can tomato sauce
1 (28 oz) can Bush’s Pinto Beans in Chili Sauce
1 (28 oz) can Black Beans, rinsed
1 large onion, chopped
2 cloves of garlic, chopped
½ to 1 whole jalapeno, finely chopped (to taste)
1 red or green pepper, chopped
A few shakes of Tabasco, Chipotle flavor
Pepper, Chili powder, and Cumin (to taste)
1-2 tsp Vegetable or Canola oil
Grated cheddar or vegan cheese, to garnish
The night before, or early in the morning: In a large pan, sauté the butternut squash in canola oil for a few minutes on medium high and then add the onion and jalapeno and pepper. Sauté 2 onions until they become translucent and add the garlic, sauté 1 more minute.
Turn heat off and add sauce, beans and seasoning, stir well. Add a little water, tomato juice, or broth to bring to your desired consistency. Transfer mixture to your crock pot. Refrigerate overnight if needed.
Place the crock pot on either low heat for the entire day or if possible high heat for several hours and then more to low once heated through and the squash is tender. We had it on high for about 4 hours and low for 2 hours before serving. Season to your own taste, and serve with cheese if desired
*If cooking on a traditional stove use the same steps but simmer until the squash is tender
Butternut Squash Chili