Crock-Pot Pumpkin Butternut Squash Chili

I enjoy making a batch of this Chili every Autumn. It is super hardy for those cold evenings (though, we have yet to experience a crisp Fall night yet this year!). The dish is delightful when accompanied by fries, cornbread, or all by itself.

Ingredients:

• 1 cup chopped onions
• 2 tablespoons of taco seasoning
• 2 cups butternut squash, peeled and cut into cubes
• 2 cups pumpkin, peeled and cut into cubes
• 1 cup corn- canned, fresh, or frozen
• 2 cups cooked black beans- from the can or fresh
• 2 cups diced fresh or canned tomatoes
• 1 1/2 cups fresh peppers- I used bell peppers, but any variety will do
• 2 cups chicken or veggie broth

Simply toss all the ingredients into a crock-pot and cook on low for 6-8 hours, stirring occasionally. When finished, serve with a side dish of your choice.

Hope you enjoy the Fallish cuisine!

Nancy Jane