Prep Time
20 Mins
Cook Time
6 Hours
Yield
Serves 8
Photo: Kate Sears

How to Make It

Step 1

Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and jalapeños; sauté until tender, about 3 minutes.

Step 2

Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.

Step 3

Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments, if desired.

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