Slow Cooker Butternut Squash and Kale Stew

• Vegan
• Gluten free

• Produce

  • 2 (15-ounce cans Black beans
  • 1 Butternut squash, cut into 1/2" cubes, small
  • 2 cups Carrots
  • 1/2 cup Cilantro, fresh
  • 1 clove Garlic
  • 8 oz Kale
  • 1 Onion, small
  • 1 Sweet potato, cut into 1/2” cubes

• Canned Goods

  • 2 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Chili powder
  • 1 Kosher or sea salt
  • 1/2 tsp Red pepper flakes

• Nuts & Seeds

  • 1 tsp Cumin

• Drinks

  • 2 cups Vegetable juice

Found on skinnyms.com

Description

Ingredients

• 2 cups sliced carrots
• 1 small butternut squash, cut into 1/2 cubes
• 1 sweet potato, cut into 1/2” cubes
• 1/2 cup fresh cilantro, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Kosher or sea salt to taste
• 2 cups vegetable juice (I used R.W. Knudsen, Organic Very Veggie Juice, no sugar added)
• 2 cups vegetable broth, low-sodium
• 8 ounces of kale, coarsely chopped

Directions

• Combine all ingredients, except for the kale, in the slow cooker.
• Cover and cook on low 6-8 hours, high for 3-4 hours, or until veggies are tender.
• Add kale and cover for about ten minutes until the kale is wilted.