Ingredients
Scale
- 1 small yellow sweet onion, diced
- 2 teaspoons jarred minced garlic
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 1 zucchini squash, quartered and diced
- 12 oz frozen butternut squash
- 15 oz canned northern beans, drained and rinsed
- 1 cup vegetable broth
- 14.5 oz fire-roasted diced tomatoes
- 14.5 oz crushed tomatoes
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon chipotle chili powder
Instructions
- Place all ingredients into the slow cooker and mix them together well.
- Set the slow cooker to high and cook for 2 to 3 hours, or on low for 4 to 6 hours until the vegetables are tender.
Notes
Feel free to customize the beans for added variety.
Serve with your favorite toppings like avocado or cilantro for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg