Beans! Peppers! Squash! and lots more make a great dinner and the slow-cooker does it for you!
Serves 6
Cooling time 4 hours
4 cups (520 g) diced organic butternut squash (about 1 small squash)
1 each organic: chopped onion and diced red pepper
4 minced organic garlic cloves
2 cups (480 ml) organic vegetable broth
1 (15-ounce) (430 g) organic each rinsed: black beans, pinto beans; diced tomatoes
2 Tbs. (30 g) ground cumin
2 tsp. (10 g) smoked paprika
2 medium organic avocados, sliced
chopped cilantro or parsley for garnish
(dairy-free) yogurt
organic lime wedges
organic (gluten-free) tortilla chips
1. Combine all the ingredients in a slow cooker.
2. Cook for 4 hours on High or 8 hours on Low.
3. Mash some of the squash to thicken the broth.
4. Serve topped with yogurt, avocado slices, cilantro/parsley, tortilla chips, and lime wedges
