Caribbean Chili

My slow cooker has been working over time this week.   I have literally used it for every meal this week.  It makes getting dinner on the table so quick and easy.  Plus it helps when you pick up a slow cooker cookbook at a garage sale for $1!! This is a great hearty vegetarian meal.  This recipe included a jamaican jerk seasoning, and it was quite spicy the first night.  When we ate the leftovers, it tamed down quite a bit.   So feel free to adjust the cayenne in this to your taste preferences! or even buy a premade Jamaican Jerk seasoning!

Caribbean Chili

Serves 6

Adapted from "Money Saving Slow Cooking" by Sandra Lee

16 oz. jar of black bean & corn salsa

1 (15.25 oz) can of kidney beans, rinsed and drained

1 (15 oz) can of black beans, rinsed and drained

2 cups of butternut squash, diced

1 cup of green or red pepper, diced

1 cup of onion, diced

1/2 cup of water (or you can use broth)

2 cloves of garlic, minced

1/8 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon sugar

1/8 teaspoon chile powder

1/8 teaspoon ground cloves

1/8 teaspoon ground thyme

1/8 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cinnamon

Cilantro (for garnish)

Brown Rice (to serve with)

Put all ingredients, except for the cilantro and brown rice, into a crock pot.  Mix it up, and cook on high for 4 to 6 hours.  (or you can put it on low for 8 to 10 hours).  Serve it over the brown rice, and garnish with cilantro.  It's not necessary, but it adds a great fresh flavor!