Slow Cooker Butternut Squash and Farro Chili

• Vegan

• Produce

  • 1 Bell pepper
  • 1 (15 oz can Black beans
  • 2 lb Butternut squash
  • 1 (15 oz can Cannellini beans
  • 5 Garlic cloves
  • 1 Onion
  • 2 (15 oz cans Tomatoes

• Canned Goods

  • 3 tbsp Tomato paste
  • 1 1/2 cups Vegetable broth

• Pasta & Grains

  • 1 cup Farro

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt

Found on eatyourselfskinny.com

Ingredients

• 2 lb. butternut squash, peeled and diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 5 garlic cloves, minced
• 2 (15 oz) cans diced tomatoes
• 3 Tbsp tomato paste
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can cannellini beans, drained
• 1½ cups vegetable broth
• 1 cup farro, rinsed
• 1 Tbsp chili powder
• 1 tsp. cinnamon
• ½ tsp. salt

Directions

• In a 6-quart slow cooker, add butternut squash and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
• Spoon chili into bowls and add desired toppings. Enjoy!