Butternut Chili

This is my favorite chili recipe!  It is amazing how delicious the butternut squash becomes while slowly cooking.  I have adapted this recipe from the “Gluten-Free Goddess” Blog.

1 TBS extra virgin olive oil
6 cloves garlic, minced
1 tsp each: cumin, chili powder, ginger
1 medium sweet onion chopped
1 red bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups veggie broth (you might need more)
1 28-oz can tomatoes (to make it extra spicy get the tomatoes with chilies)
2 14-oz cans black beans, rinsed & drained
1 14-oz can while northern beans or red kidney beans, rinsed & drained
1 TBS balsamic vinegar (optional)
1 jalapeno, seeded (optional for extra kick)
1 fresh lime, juice
 
In slow cooker: Drizzle the olive oil in the bottom of the cooker, add the garlic & spices and stir to combine.  Add remaining ingredients EXCEPT the lime juice.  Gently stir to mix everything.  Cover and cook on low for 5-6 hours. 
 
On stove top: Heat oil in large pot over medium heat, add spices, stir and heat through for a minute.  Add onions and stir for a few minutes.  Add the remaining ingredients EXCEPT the lime juice.  Cover and bring to simmer for about 1 hour, check occasionally to stir and add more broth if needed.
 
Before serving squeeze fresh lime juice over the chili.

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