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Prep Time: 25 Minutes Cook Time: 600 Minutes |
Ready In: 625 Minutes Servings: 6 |
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From Better Homes & Gardens Ingredients:
1 (28 ounce) can diced tomatoes |
1 (15 ounce) can black beans, drained |
1 (8 ounce) can tomato sauce |
1 cup peeled seeded, cubed butternut squash |
1 medium onion, chopped |
1/2 cup chicken broth |
1/2 cup frozen corn |
1/2 cup dried cranberries |
1 fresh jalapeno pepper, seeded and finely chopped |
1 tablespoon chili powder |
1 garlic clove, minced |
2 cups shredded fresh spinach |
4 ounces monterey jack cheese |
Directions:
1. In a 5-qt slow cooker, combine undrained tomatoes, beans, tomato sauce, squash, onion, chicken broth, corn, cranberries, jalapeno, chili powder and garlic.
2. Cover and cook on low for 10 to 12 hours or on high heat for 5 to 6 hours.
3. Stir in spinach just before serving. Sprinkle with cheese.
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