Veggie Chili


2 medium zucchini (or yellow squash), chopped

3-4 cups butternut squash, peeled and cubed

1 red or green bell pepper, chopped

3/4 cup chopped onion

3/4 cup thinly sliced celery

3-4 teaspoons chili powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 cans diced tomatoes (14 1/2 oz. each)

10 oz frozen corn

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can cannelloni beans drained and rinsed

1 jar salsa

salt and pepper

optional garnishes- black olives, hot sauce, diced avocado, fresh chopped cilantro


Combine all ingredients (except garnishes) in a large slow cooker (stir well). Cover and cook on low heat setting for 8-10 hours or high for 5 hours. Garnish as desired.