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
- Combine all ingredients in a slow cooker and stir well.
- Cook on high for 2-3 hours or on low for 4-6 hours.
Notes
For extra heat, leave the seeds in the jalapeno.
You can substitute any beans of your choice for northern beans.
Serve with fresh cilantro or avocado on top for added flavor.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg