Hearty Butternut Chili

1 tablespoon olive oil
4 cloves of garlic, minced
1 medium red or sweet onion, diced
2 jalapeños, seeded, stemmed, diced
1 large yellow bell pepper, seeded, cored, diced
1 medium green or red bell pepper, seeded, cored, diced
2 medium carrots, sliced into coins
2 cups butternut or banana squash, diced
1 medium sweet potato, peeled, diced
2 cups gluten-free broth
1 28-oz.can Muir Glen Fire Roasted Tomatoes
1 15-oz. can pinto, black or white beans, rinsed, drained
1 teaspoon ground cumin, or to taste
1 teaspoon gluten-free curry or chili powder, or to taste
Sea salt and fresh ground black pepper, to taste
Lime juice, to taste

Pour the olive oil into a slow cooker or Crock Pot. Add the garlic and onion and stir to coat. Add in the remaining ingredients. Break apart the tomatoes a bit. Cook on low or high according to the manufacturer's instruction for your particular make and model.

Go do something creative. Dance. Read. Draw with crayons.

Before serving, taste for seasoning adjustments- add a bit of raw organic agave nectar to tone down the heat. Add lime juice to brighten the flavors.

Omnivores add your favorite cooked organic sausage, browned grass fed organic ground beef, or cooked free-range organic turkey or chicken pieces, if you like.


Option:
Hot red pepper flakes, if desired, for more heat

For serving:

Fresh lime wedges to brighten the flavor
Fresh chopped cilantro or parsley
A dab of sour cream or Greek yogurt, if desired

Number of Servings: 4

Recipe submitted by SparkPeople user DIETITIANMEGHAN.