slow cooker vegetarian chili with butternut squash

ingredients:
1 medium onion - diced
1 red pepper - seeded and diced
15 oz. fire roasted diced tomatoes
15 oz. kidney beans - drained and rinsed
4 c. butternut squash - peeled and diced
2 c. vegetable broth or chicken broth - low sodium
1 c. corn - fresh or frozen
3 cloves garlic - minced
2 chipotle peppers in adobo - minced (removed seeds to lower heat)
2 tbsp. cumin
1 tbsp. chili powder
1 tbsp. oregano
salt and pepper to taste

instructions:

1.  place all ingredients in your slow cooker and heat on high for 4 hours or low for 8 hours
2.  garnish with scallions, greek yogurt, cilantro or crush tortilla chips.


*original recipe from www.thelemonbowl.com
**i usually use plain diced tomatoes and add a 4 oz. can of green chilies.  i don't add the chipotle peppers.