Recipe: Slow Cooker Vegan Lentil Chili
Ingredients
- 1 pound large butternut squash cubes (about 1 1/4 inches)
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 2 cloves garlic, finely chopped
- 2 1/2 cups water
- 1 (14.5-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 3/4 cup dried lentils
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Coarsely chopped fresh cilantro and diced avocado, for serving
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