Butternut Squash Chili

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Ingredients

    Juice of 1 lime
    1 tbsp olive oil
    6 cloves garlic, minced
    3 tsp chili power
    1 tsp ginger
    3 tsp cumin
    1 tbsp balsamic vinegar
    1/3 cup brown sugar
    1 large red or sweet onion, chopped
    2 celery stalks, chopped
    1 red bell pepper, diced
    1 green bell pepper, diced
    4 cups butternut squash, cubed
    2 cups yam, cubed
    5 cups vegetable broth
    1 28oz can Muir Glen fire-roasted diced tomatoes, including juice
    1 cup dried ancho peppers (4-5 large)
    ½ cup dried black beans
    ½ cup dried white northern beans
    ½ cup dried red kidney beans
    1/3 cup dried scarlet runner beans (add more scarlet runners or substitute for white northerns if desired—scarlet runners are delicious)

Description

Delicious Bean Chili, Full Of Veggies, Made In A Slow-cooker. Time Consuming Recipe, But A Huge Batch That Makes A Lot, And Is Low Calorie, High In Fiber And Nutrients. Plus It Tastes Awesome!

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