White Chili with Black Beans
Packed with protein and nutrients, this warm, hearty chili is guaranteed to please.
Ingredients
- 2 tsp Avocado or Olive Oil
- 1 Onion
- 2 Cloves Garlic
- 1 tsp Chili Powder
- Sea Salt
- 1 Package Peeled Buttnernut Squash Chunks
- 1 Can Black Beans
- 2 Cups Dried Lentils
- 5 Cups Chicken Stock
- 1 Jar Salsa Verde
- 1 Can Chopped Green Chiles
- Shredded Cheddar Cheese
- Lime Wedges
Instructions
Instructions
In 12-inch skillet, heat 2 teaspoon vegetable oil on medium. Add onion, garlic, chili powder, and 1/4 teaspoon salt. Cook 1 to 3 minutes or until slightly softened, stirring frequently. Transfer to 6- to 7-quart slow cooker bowl.
To slow cooker bowl, add butternut squash, black beans, lentils, broth, salsa verde, and chopped green chiles.
Cover and cook 6 hours on high, or 9 to 10 hours on low, or until lentils are tender.
Serve with shredded Cheddar cheese and lime wedges, if desired.
