Ingredients

• 1 tablespoon olive oil
• 4 cloves of garlic, minced
• 1 medium red or sweet onion, diced
• 2 jalapeños, seeded, stemmed, diced
• 1 large yellow bell pepper, seeded, cored, diced
• 1 medium green or red bell pepper, seeded, cored, diced
• 2 medium carrots, sliced into coins
• 2 cups butternut or banana squash, diced
• 1 medium sweet potato, peeled, diced
• 2 cups gluten-free broth
• 1 28-oz.can Fire Roasted Tomatoes
• 1 15-oz. can pinto, black or white beans, rinsed, drained
• 1 teaspoon ground cumin, or to taste
• 1 teaspoon gluten-free curry or chili powder, or to taste
• Sea salt and fresh ground black pepper, to taste
• Lime juice, to taste
• Option:
• Hot red pepper flakes, if desired, for more heat
• For serving:
• Fresh lime wedges to brighten the flavor
• Fresh chopped cilantro or parsley
• A dab of sour cream or Greek yogurt, if desired

Instructions

1. Pour the olive oil into a slow cooker or Crock Pot.
2. Add the garlic and onion and stir to coat.
3. Add in the remaining ingredients.
4. Break apart the tomatoes a bit.
5. Cook on low or high according to the manufacturer’s instruction for your particular make and model.