Crazee Mixed Up Squash Stew (crock Pot)

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 cups butternut squash, peeled, seeded, cut into 3/4-inch chunks (you may use fresh or frozen-please see below)
• 1 leek, cleaned, chopped
• 1/4 cup celery, sliced
• 1/2 cup carrots or 1/2 cup parsnip, finely chopped
• 3 large garlic cloves, minced
• 1/4-2 chipotle pepper, minced, to taste (optional)
• 1 tablespoon fresh basil leaf, chopped
• 1 tablespoon fresh parsley, chopped, and a little extra
• fresh parsley, for garnish
• 1 teaspoon cumin
• 1 (14 ounce) can rotel tomatoes & chilies (mild)
• 2 cups vegetable broth (or chicken broth)
• 1 (15 ounce) can black beans, drained (or great beans or kidney beans)
• 1 cup corn kernel (fresh, canned or frozen-i used a whole can)
• 2 limes, cut in wedges
• 1 (10 ounce) bag tortilla chips
• 1 cup light sour cream
• 1 (8 ounce) package shredded mexican blend cheese (or cheddar cheese)
• salt and pepper

Recipe

• 1 if you are using a fresh butternut squash, to make peeling much easier, cook in boiling water 4 minutes. now it will be easy to cut and peel. the seeds are good toasted too!
• 2 heat the olive oil in a large skillet. add in leeks, celery, carrots and garlic. cook and stir for about 5-7 minutes on medium high heat, until vegetables start to soften.
• 3 place leek mixture in crock pot. stir in chipotle peppers, if using, basil, parsley, and cumin. now mix in tomatoes, broth, beans, and corn.
• 4 place lid on crock pot.
• 5 cook on high for 2-4 hours, until squash is fork tender.
• 6 to serve, ladle stew into bowls. squeeze lime juice over each bowl.
• 7 top with tortilla chips(i crush with my hand), and a dollop of sour cream. sprinkle cheese and a little parsley over the top, and dig in! enjoy!