3 15.5-oz cans red kidney or black beans, rinsed adn drained
3 cups butternut squash, peeled and diced (12 oz)
1 cup vegetable stock
Instructions
Heat oil in saute pan, then add onions, carrots and celery. Saute for 4 minutes, until vegetables start to soften. Add garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove pan from heat.
Add vegetables and remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for 6 hours.