Chili is the perfect lunch or dinner on cold winter days. This vegetarian chili packs a punch with a kicking mixture of spices.
Recipe adapted from Food Network
Ingredients:
½ butternut squash peeled and cubed
½ rutabaga peeled and cubed
1 bell pepper diced
½ sweet onion diced
2 10 ounce cans fire roasted tomatoes
1 can reduced sodium black beans
2 cloves garlic minced
1 teaspoon chili powder
½ chipotle chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
2 tablespoons tomato paste
1 bay leaf
Toppings: shredded cheese, scallions, pepitas, plain nonfat Greek yogurt, etc..
Directions:
- Spray a crock pot with olive oil spray.
- Add all ingredients to the crock pot. Add 1 cup water and mix to combine the ingredients.
- Cook on low for 6-8 hours stirring occasionally.
- Remove the bay leaf before serving.
- Top chili with desired toppings.
- Enjoy!