Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 3 carrots, diced; 2 12 cups diced peeled butternut squash; 2 yellow squash or 2 zucchini, diced; 1 green bell pepper, diced; 1 red onion, chopped; 3 garlic cloves; 1 jalapeno; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can red beans, rinsed and drained; 3 tablespoons chili powder; 2 tablespoons honey; 1 teaspoon dried oregano; 13 cup barbecue sauce; 13 cup bulgur or 13 cup rolled oats

14 ingredients

4 steps

Ingredients

3 carrots, diced
2 12 cups diced peeled butternut squash
2 yellow squash or 2 zucchini, diced
1 green bell pepper, diced
1 red onion, chopped
3 garlic cloves
1 jalapeno
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can red beans, rinsed and drained
3 tablespoons chili powder
2 tablespoons honey
1 teaspoon dried oregano
13 cup barbecue sauce
13 cup bulgur or 13 cup rolled oats

Directions

1

Add the carrots, squash, yellow squash, bell pepper, onion, garlic, jalapeno, tomatoes, and oregano in the slow cooker, mix well.
2

Using the back of a spoon press the top of the mix, so that it forms an even layer, and srinkle the oarson top, leaving a 1/2 inch border around the edge of the slow cooker.
3

Cover and cook 4-5 hours on high, or 8-10 on low.
4

Add the barbecue sauce and stir.