Recipe inspired by @eaturselfskinny
40 oz diced butternut squash
1 onion, chopped (optional)
Spinach leaves, rinsed and dried (optional)
5 garlic cloves, minced
2 (15 oz) cans diced tomatoes
3 tbsp tomato paste
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 ½ cups vegetable broth
½ cup farro, rinsed
½ cup barley, peas, and lentil mix (we bought ours from Whole Foods)
1 tbsp chili powder
1 tsp cinnamon
½ tsp salt
1
Optional: If adding onion, heat a skillet on medium low heat. Add oil and once warm, add in chopped onions. Saute until onions are caramelized. Transfer to slow cooker.
2
In a 6-quart slow cooker, add all ingredients and mix with a big spoon.
3
Cover slow cooker and place on low for 6-8 hours. Enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Entrées
Ingredients
40 oz diced butternut squash
1 onion, chopped (optional)
Spinach leaves, rinsed and dried (optional)
5 garlic cloves, minced
2 (15 oz) cans diced tomatoes
3 tbsp tomato paste
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 ½ cups vegetable broth
½ cup farro, rinsed
½ cup barley, peas, and lentil mix (we bought ours from Whole Foods)
1 tbsp chili powder
1 tsp cinnamon
½ tsp salt
Directions
1
Optional: If adding onion, heat a skillet on medium low heat. Add oil and once warm, add in chopped onions. Saute until onions are caramelized. Transfer to slow cooker.
2
In a 6-quart slow cooker, add all ingredients and mix with a big spoon.
3
Cover slow cooker and place on low for 6-8 hours. Enjoy!