Categories: Chili, Crockpot, squash

Ingredients

• 2 1/2 c peeled and cubed butternut squash
• 1 med onion, chopped
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• 2 T chili powder
• 1 t salt
• 1/2 t ground cumin
• 2 cans pinto beans, rinsed and drained
• 1 16 oz package frozed corn, thawed
• 1 15 oz can crushed tomatoes
• 1.5 c water

Directions

1. Combine 1-7 in 5 qt slow cooker; and beans and next 4 ingredients.

2. Cover and cook on low 8 hours. Sprinkle w/ cheese.

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