Difficulty: Easy - for beginners
Dietary guidance: v n g d
2 teaspoons canola oil
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, chopped
1 bell pepper, diced
2 tablespoons dark chili powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1 (29-ounce) can crushed tomatoes
3 (15.5 oz) cans red kidney or black beans, rinsed and drained
12 ounces butternut squash, peeled and diced (about 3 cups)
1 cup vegetable stock
Heat the oil in a saute pan, then add the onions, carrots and celery.
Saute for four minutes, until the vegetables start to soften. Add the
garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the
pan from heat.
Add the vegetables and the remaining ingredients to the slow cooker and
stir to combine. Cover and cook on low for six hours.