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Categories:
carrots butternut squash yellow squash green bell pepper red onion garlic jalapeno tomatoes red beans chili powder honey oregano barbecue sauce rolled oats
Viewed: 28 - Published at: 7 years agoIngredients
- 3 carrots, diced
- 2 12 cups diced peeled butternut squash
- 2 yellow squash or 2 zucchini, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 3 garlic cloves
- 1 jalapeno
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can red beans, rinsed and drained
- 3 tablespoons chili powder
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 13 cup barbecue sauce
- 13 cup bulgur or 13 cup rolled oats
Method
- Add the carrots, squash, yellow squash, bell pepper, onion, garlic, jalapeno, tomatoes, and oregano in the slow cooker, mix well.
- Using the back of a spoon press the top of the mix, so that it forms an even layer, and srinkle the oarson top, leaving a 1/2 inch border around the edge of the slow cooker.
- Cover and cook 4-5 hours on high, or 8-10 on low.
- Add the barbecue sauce and stir.
