Slow Cooker to the rescue! That should be my new mantra.
I seriously love this amazing appliance. I love that the apartment smells wonderful when I get home from work, I love that I have a hot cooked meal on the table in just minutes, and I love that it’s a VERY easy clean up!
This easy peesy three-bean chili comes with a surprise: chunks of soft and buttery butternut squash! So besides being high in protein and fiber, spicy and warm and delicious, it also has a winter vegetable snuck in there for something special and vitamin-rich.
Set the slow cooker in the morning, pick up a baguette on the way home and slice up a scallion for a garnish, and voila! Dinner is served.
Ingredients
1 can pinto beans
1 can kidney beans
1 can black beans
1 can diced tomatoes
1 cup vegetable stock
1 1/2 tsp chili powder
1/2 tsp crushed red pepper
1 tsp cumin
1/2 yellow onion, diced
2 garlic cloves, minced
1 cup cubed butternut squash (buy it pre-cut!)
1 scallion, sliced
Instructions
Place everything except the scallion in a slow cooker and cook for 7 hours on low. Add sliced scallion as garnish and serve with fresh bread.
Serves 6
An Imperfect Vegan 