Categories: Stews, chili, chowders

Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tsp. dried parsley
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. salt
• 3 cups low-sodium chicken broth
• 2 (15 oz. cans lack beans, rinsed, well drained
• 2 1/2 cups shredded or cubed cooked chicken
• 3 cups peeled and cubed butternut squash
• 1 (14 1/2 ounce) can crushed tomatoes

Directions

1. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and sauté until vegetables are tender. Stir in parsley, oregano, cumin and chili powder and cook 30 seconds to 1 minute more.
2. Transfer vegetable mixture to the cooking vessel of a 5-quart or larger slow cooker, and add the remaining ingredients.
3. Cover and cook on low for 4 to 5 hours or until squash is tender.

Email to a friend | Print this recipe | Back