Recipe courtesy of Andrew, Farmstand Crew Member
This recipe makes a good 6 quarts – enough for a crowd, or to freeze and reheat on a chilly fall evening! If you don’t have a 6-quart slow cooker, you can halve the quantities and cook in a smaller slow cooker.
– 1-2 large sweet onions, chopped
– 1 green or cubanelle pepper (or however many you need to clean out your fridge!), seeded and chopped
– As much summer squash, zucchini or kousa as you like, chopped (optional)
– As much butternut or buttercup squash as you like, chopped (optional)
– Kernels from as many ears of corn as you like (optional)
– 6 tablespoons tomato paste
– 2 28-ounce can crushed tomatoes (or CSA tomatoes!)
– 6 15-ounce cans of beans, drained (Andrew likes a mixture of pinto, black, and kidney beans. You can also use an equivalent amount of cooked dry beans, or cooked cranberry shell beans.)
– 3-4 jalapeno peppers, chopped (or to taste) (optional)
– 1 teaspoon salt, or more to taste
– 1/2 cup – 1 cup water, depending on the consistency you like
– 1/2 teaspoon black pepper, or more, to taste
– 2 tablespoons chili powder or ground chipotle powder
Combine all ingredients in a 6-quart (or larger) slow cooker. Cook on low for 6-8 hours. Season to taste.