Ingredients
The following ingredients have 4 Servings
- 2 lbs lean ground beef (92% )
- 1 tbsp extra virgin olive oil
- 2 lbs diced butternut squash (fresh, not frozen (I love to buy this already peeled and chopped when available))
- 20 oz frozen vegetable seasoning blend (diced onion, celery, pepper, and parsley blend) (2 (10 oz) packages)
- 28 oz can fire-roasted crushed tomatoes ( do not drain)
- 15 oz can tomato sauce
- 15 oz can black beans (drained and rinsed)
- 15 oz can red kidney beans (drained and rinsed)
- 15 oz can low-sodium northern beans (drained and rinsed)
- 15 oz can low-sodium cannellini beans (drained and rinsed)
- 3 tbsp chili powder
- 4 tsp cumin
- 4 garlic cloves (minced)
- salt and pepper (to taste)
Instruction
- Heat a large skillet over medium heat and add 1 tbsp olive oil
- Add beef, frozen vegetable blend and garlic to the pan
- Cook until beef is cooked through (about 10 minutes), drain, and pour the mixture into the slow cooker
- Add all other ingredients and stir
- Cook 4 hours on high or 8 hours on low, until butternut squash is tender.
