Mexican style butternut squash and frijoles – vegan

I’m a full for Mexican food. Or really any spicy food. When you’re trying to eat seasonally, in Canada your diet can get quite glad the fall. It’s squash time and here’s just one squash recipe for you. Turn up the heat or turn down the heat it’s up to you.
One large yellow onion
One and a half medium-sized butternut squash
One can white kidney beans
Two large roasted and dried hot peppers
1 tablespoon celery seed
1 tablespoon chili powder
1 tablespoon cumin
Eight cloves crushed or diced garlic
One cup veggie broth
Add all ingredients to slow cooker, such a high and cook for 5 to 6 hours.
Top with freshly sliced avocado and tomato and cilantro.
Serves 4 to 6.

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