Veggie Chili

This is a veggie chili classic. I have been making this chili since I started eating vegetarian in college. It never disappoints.

Ingredients:

1 small butternut squash (peeled and cubed)
3 medium carrots (peeled and chopped)
1 small sweet potato (peeled and cubed)
1 large onion chopped
3 Tbs chopped garlic
1 28 oz can peeled & diced tomatoes
1 can yellow corn – drained
2 jalapeños seeded and minced
1 c veggie broth
1/2 tsp salt
1 28 oz can black beans – drained & rinsed
1 15 oz can dark red kidney beans – drained & rinsed

Directions:

Throw all this in the crock pot and cook on low for about 7 hours or on high for 3. Sometimes I sauté the squash, potato, carrots, onions, and garlic with 4 tsp olive oil in a large stock pot before I put them into the crock pot.

Garnish with optional:
chopped fresh cilantro
Chopped white onion

Or serve frito pie style!

Jalapeños