Butternut Squash and Poblano Pepper Chili

2 Large Poblano Peppers

Instructions:

Roast in the oven at 450 degrees for 10-15 minutes, until the skin is just starting to look blistered. De-seed and chop into ½” pieces. Add to crock pot

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5 stalks celery, chopped

1 whole onion, chopped

3-4 cloves garlic, minced

1 large butternut squash, cubed (about ½”)

Instructions:

Cook each ingredient in the microwave until tender, then add to the crock pot.

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2 cans black beans, rinsed

1 can crushed tomatoes

1 can tomato paste (oil-free)

2 tsp chili powder

1 tsp cinnamon

Instructions:

Add all to the crock pot, cook until heated through.

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Cut avocado

Lime juice

Instructions:

Top with a squeeze of fresh lime juice, avocado and enjoy!