Crock Pot Butternut Chili

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 dried New Mexico chiles or ancho chilies or guajillo chilies

1 (28 ounce) can diced tomatoes , including juice 796 mL

2 cups boiling water

1 tablespoon cumin seed , toasted and ground

Large (minimum 5 quart) slow cooker

2 teaspoons dried oregano leaves

1 lb lean ground beef

1/2 teaspoon cracked black peppercorns

3 cups cubed peeled butternut squash (1 inch)

1/2 cup coarsely chopped fresh cilantro

1 teaspoon salt

4 garlic cloves , minced

1 tablespoon vegetable oil

1 cinnamon stick , piece (2 inches)

2 cups cooked dried kidney beans or canned kidney beans , drained and rinsed

2 onions , finely chopped

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