Triple Pepper and Butternut Squash Chili Recipe

Ingredients

• ¾ cup dried pinto beans
• ½ cup dried black beans
• 3 cups reduced-sodium chicken broth
• 1 cup water
• 2 cups butternut squash cut into 1-inch pieces
• 1 red sweet pepper, chopped
• 1 green sweet pepper, chopped
• 1 poblano pepper, chopped
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped carrot
• ½ tsp salt
• 0.12 tsp cayenne pepper
• 14.5 oz cans no-salt-added fire-roasted diced tomatoes, undrained
• 8 oz can tomato sauce
• ½ of a 6-oz. can no-salt-added tomato paste (1⁄3 cup)

1. Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. In a 5- to 6-quart slow cooker combine beans, chicken broth, the water, squash, red pepper, green pepper, poblano, onion, celery, carrot, salt, and cayenne. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-½ to 5 hours.
3. Stir in diced tomatoes, tomato sauce, and tomato paste. Cover and cook for 30 minutes more.