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Ingredients

Directions

  • Coat slow cooker with nonstick cooking spray.

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  • Add onions, garlic, squash, green pepper and jalapeño. Combine tomatoes, chili powder, cumin and salt. Pour over squash and peppers.

  • Cover and cook on HIGH for 6 hours or LOW for 8 hours. Add beans and sweet peppers during last 30 minutes.

  • To serve, stir in cilantro. Top with cheese and scallions.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

209 calories; 5 g total fat; 13 mg cholesterol; 977 mg sodium. 38 g carbohydrates; 10 g protein;

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