Crock-Pot Vegetable Chili

Crock-Pot Vegetable Chili – This thick and naturally sweet and savory chili makes for some easy, healthy weeknight comfort food!

3 cups cubed butternut squash (fresh or frozen)
1½ C diced yellow onion
1 red bell pepper, diced
1 green bell pepper, diced
1 4 oz can diced green chilies
1 14.5 oz can black beans
1 14.5 oz can kidney beans
1 14.5 oz can pinto beans
1 28 oz can fire roasted tomatoes
1 6 oz can tomato paste
1 Tbsp olive oil
1½ Tbsp chili powder
½ Tbsp paprika
½ Tbsp garlic
1 tsp cumin
Chipotle chili powder (none for mild, ½ Tbsp for medium, 1 Tbsp for hot)
1 C frozen sweet corn
2 tsp apple cider vinegar
2 tsp molasses

View the full recipe at Simple as That →