Southwestern Sweet and Spicy Chili

This vegetarian chili is so flavorful you won't even miss the meat!  The sweet flavor in this recipe comes from the butternut squash chunks, while the spicy flavor comes from the chili powder, paprika and cumin.  Add extra spicy pepper if you want to kick up the heat!  This Sweet and Spicy Chili is sure to be a crowd pleaser.

Makes: 8 servings

Ingredients
4 cups (fresh or frozen) butternut squash, peeled and diced
1 cup uncooked brown rice
1 red bell pepper, seeded and diced
1 can (15oz) corn, low sodium,  drained and rinsed
1 can (15oz) black beans, low sodium, drained and rinsed
1 can (15oz) diced tomatoes, low sodium
1 medium onion, diced
4 cups vegetable broth, low sodium
1 Tbs chili powder 
1 Tbs paprika 
1 Tbs cumin 
1 Tbs oregano

Optional ingredients: use 3 Tbs of homemade Chili Powder instead of the spices listed above.  Try adding 2 minced chipotle peppers in adobo sauce for even more flavor (remove seeds for less heat).* 
Optional Toppings: avocado, sour cream/plain yogurt, cilantro, cheese 

Instructions

1. Add all ingredients to slow cooker and stir to combine.
2. Cook on high for 4 hours or on low for 8 hours.
3. Top with optional toppings, if you'd like. Serve and enjoy!

*If you can't find chipotle peppers in adobo or prefer less spicy heat, you can use 1 tablespoon of smoked paprika instead.

Nutrition Information
Serving Size: 1 ½ cups

Calories: 240
Total Fat: 2g
Saturated Fat: 0g
Protein: 8g
Sodium: 270mg
Carbohydrates: 49g
Added Sugar: 0g
Fiber: 10g