Chop onions, tomato, red bell pepper, and mince garlic cloves
Add chopped vegetables including pre-chopped butternut squash and vegetable stock to slow cooker.
Finely dice jalepenoes and scoop out most of the seeds (which is where the heat is). Add to slow cooker.
Then add rest of the ingredients, and stir so they are mixed.
Set slow cooker on high and cook until butternut squash is soft 6-8 hours. Stir occasionally since the slow cooker will be full and vegetables on top will cook slower.
Nutrition Information
Serving size: 8
Recipe by Healing and Eating at https://www.healingandeating.com/2014/02/vegan-butternut-squash-chili.html