Butternut Squash and Black Bean Chili

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:

1. Spray a crock pot with olive oil spray.
2. Add all ingredients to the crock pot.  Add 1 cup water and mix to combine the ingredients.
3. Cook on low for 6-8 hours stirring occasionally.
4. Remove the bay leaf before serving.
5. Top chili with desired toppings.
6. Enjoy!