This recipe is a perfect one in winter nights, keeps you warm and pleases everyone.
2 tsp. vegetable oil
1 medium onion
2 clove garlic
1 tsp. chili powder
1 package peeled butternut squash chunks
1 can lower-sodium black beans
2 c. dried lentils
5 c. lower-sodium chicken or vegetable broth
1 jar salsa Verde
1 can chopped green chilies
Shredded Cheddar cheese
In 12-inch skillet, heat 2 teaspoon vegetable oil on medium. Add onion, garlic, chili powder, and 1/4 teaspoon salt. Cook 1 to 3 minutes or until slightly softened, stirring frequently. Transfer to 6- to 7-quart slow cooker bowl.
To slow cooker bowl, add butternut squash, black beans, lentils, broth, salsa Verde, and chopped green chilies.
Cover and cook 6 hours on high or 9 to 10 hours on low, or until lentils are tender.
Serve with shredded Cheddar cheese and lime wedges, if desired.