Recipe: Slow Cooker Vegan Lentil Chili

Ingredients

• 1 pound large butternut squash cubes (about 1 1/4 inches)
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 2 cloves garlic, finely chopped
• 2 1/2 cups water
• 1 (14.5-ounce) can crushed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 3/4 cup dried lentils
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• Coarsely chopped fresh cilantro and diced avocado, for serving

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