Slow Cooker Butternut Squash Chili

• 1 whole Butternut Squash, Cut Into 1 To 1-1/2 Inch Cubes
• 1 whole Red Pepper Chopped
• 1 whole Green Pepper, Chopped
• 1 whole Onion, Chopped, Reserve Some For Serving If Desired
• 1 package (about 1 To 1 1/2 Lb. Package) Chicken Or Turkey Breasts
• 1 can (15 Oz. Size) Black Beans, Drained
• 1 can (15 Oz. Size) Pinto Beans, Drained
• 1 can (15 Oz. Size) Corn, Drained
• 1 can (28 Oz. Size) Diced Tomatoes With Green Chiles
• 3 cloves Garlic, Crushed
• 2 Tablespoons Chili Powder
• 1 Tablespoon Cayenne Pepper
• 2 teaspoons Cumin
• 2 teaspoons Dried Oregano
• 1- 1/2 cup Low Sodium Chicken Broth
• Salt And Pepper

1. Place all ingredients in a slow cooker, stir/mix together and cook on low for 7-8 hours.
2. Once cooked, shred chicken and mash up the butternut squash with a potato masher or the back of a spoon.
3. I use my potato masher to shred the chicken in the slow cooker and it makes it really easy.
4. Taste and season with any additional spices that are needed.
5. If desired, garnish with raw onions, shredded cheese, avocado, sour cream or jalepenos (we just used raw onions) and enjoy!

butternut, red pepper, green pepper, onion, chicken, black beans, pinto beans, corn, tomatoes, garlic, chili powder, cayenne pepper, cumin, oregano, chicken broth, salt

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-butternut-squash-chili/ (may not work)