Crock pot vegetarian chili


2 (28oz) cans of Crushed Tomatoes
1 (28oz) can of diced tomatoes, preferably seasoned
1 or 2 cans Navy Beans, rinsed but leave some canned liquid
14oz diced and peeled Butternut squash (or any you like)
14oz diced and peeled Sweet potatoes
2 packets chili seasoning
1 med onion
1 bell pepper (any color you like)

-Saute onion and bell pepper. Add squash and sweet potatoes and sauté approx. 8 more min.
-in Large crock pot dump all 3 cans of tomatoes,chili seasoning packets, & Navy beans. Add Sauted onions, peppers, squash and sweet potatoes.

– Cook on low or high until squash and potatoes are tender. (low ~ 6hrs, high ~3-4 hrs ???)

** you can add anything to this you like that sounds tasty. i.e. cooked macaroni pasta or any fancy pasta you like, turkey sausage, kidney beans, multiple colored peppers, zucchini or yellow squash….endless combos. ENJOY!!



3 thoughts on “Crock pot vegetarian chili

  1. Romerica Mitchell says:

    I too vote for the recipe . Thank you. ……

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