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Slow Cooker Butternut Squash and Quinoa Chili Soup
KRISTINE'S KITCHEN12Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 yellow onion (medium, chopped)
- 3 lb. butternut squash (peeled, seeded, and cut into ½-inch cubes)
- 1 cup quinoa (rinsed and drained)
- 15 oz. cannellini beans (rinsed and drained)
- 15 oz. black beans (rinsed and drained)
- 14.5 oz. diced tomatoes (undrained)
- 2 tsp. cumin
- 1 1/2 tsp. hot chili powder (medium-, or 1 tbsp. mild chili powder)
- 1/4 tsp. garlic powder
- 1/8 tsp. canela
- 6 cups low sodium vegetable broth (or chicken broth)
- chopped cilantro (fresh, for serving)
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