1 1/2poundsButternut Squashpeeled and cubed (uncooked)
215 ounce cans black beans, drained and rinsed
4ouncescanned green chilies
28ouncescanned diced tomatoes
sour cream - optional for serving
cheese - optional for serving
Combine all ingredients in Crockpot and cook on low 6 - 8 hours or on high for 4 hours.
To prepare as a freezer meal simply combine all ingredients except water into a freezer safe container. Place in the freezer. When ready to prepare thaw overnight in the refrigerator. Place ingredients from bag into slow cooker and add water. Cook on low 6-8 hours or on high for 4 hours.
Crockpot Butternut Squash Chili https://www.stockpilingmoms.com/butternut-squash-chili-3/