28ozcan fire-roasted crushed tomatoes do not drain
15ozcan tomato sauce
15ozcan black beansdrained and rinsed
15ozcan red kidney beansdrained and rinsed
15ozcan low-sodium northern beansdrained and rinsed
15ozcan low-sodium cannellini beansdrained and rinsed
salt and pepperto taste
Heat a large skillet over medium heat and add 1 tablespoon olive oil
Add beef, frozen vegetable blend and garlic to the pan
Cook until beef is cooked through (about 10 minutes), drain, and pour the mixture into the slow cooker
Add all other ingredients and stir
Cook 4 hours on high or 8 hours on low, until butternut squash is tender.
Prepping the squash - Cutting butternut squash isn't exactly simple, so I usually grab them pre-chopped from the store. However, if you want to take on the challenge, make sure you have a very sharp knife and check out this resource on cutting and peeling butternut squash.
Add cocoa powder - This may seem strange, but a tablespoon of cocoa brightens up the other ingredients and makes the flavors more vibrant.