Shari Creason’s Butternut Squash Chili

Again thanks to Facebook, I got this recipe from another childhood friend. I love butternut squash in any form, so of course it caught my attention when she mentioned it. This chili is sooo good. I ate it over cornbread.

• 1 lg butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
• 2 zucchini, diced
• 1 or 2 carrots, diced
• 1/2 bell pepper, minced
• 1 large onion, minced
• 5 cloves garlic, minced
• 1 can pinto beans
• 1 can black beans
• 1 can white beans
• 1 can diced tomatoes with chilis (use plain tomatoes for a less spicy chili)
• 1 small can diced green chilis
• 2 tbsp honey
• 1 tbsp chili powder
• 1/2 tbsp cumin

Put in a crockpot and simmer on low for 8 hours, or on high for 4 hours.

On the stove, mix all ingredients and simmer until vegetables are tender.