Slow Cooker Vegan Chili

• 15 ounces, weight Dark Red Kidney Beans, Rinsed And Drained
• 15 ounces, weight Pinto Beans Rinsed And Drained
• 15 ounces, weight Cannellini Beans, Rinsed And Drained
• 1 whole Red Bell Pepper, chopped
• 1 whole Yellow Bell Pepper, Chopped
• 1 whole Orange Bell Pepper, Chopped
• 1 whole Jalapeno, Seeded And Diced
• 1 whole Yellow Onion, Chopped
• 2 cloves Garlic, Chopped
• 20 ounces, weight Cubed Butternut Squash
• 56 ounces, fluid Crushed Tomatoes In A Thick Puree
• 2 Tablespoons Chili Powder
• 1 Tablespoon Cumin
• 1 teaspoon Cayenne Pepper
• Kosher Salt To Taste
• Fresh Chopped Cilantro, For Garnish
• Chopped Scallions For Garnish

1. Add beans, bell peppers, jalapeno, onion, garlic, butternut squash, crushed tomatoes, chili powder, cumin, cayenne pepper and salt to your slow cooker and stir to combine. Cover and cook on high for 4 hours.
2. Serve topped with cilantro and scallions.

red, beans, red bell pepper, yellow bell pepper, orange bell pepper, yellow onion, garlic, butternut squash, tomatoes, chili powder, cumin, cayenne pepper, kosher salt, cilantro, scallions

Taken from tastykitchen.com/recipes/soups/slow-cooker-vegan-chili/ (may not work)