Ingredients:

• ¼ cup butter 
• 1 large sweet onion, chopped
• 2 Poblano peppers, seeded and chopped
• 4-6 cloves garlic, minced finely
• 1 whole butternut squash, peeled, seeded, and cut into 1/2 inch cubes
• 3 (15 oz) cans beans – your choice(kidney, pinto, navy, white…) drained and rinsed
• 1 (28 oz) can diced fire roasted tomatoes
•  2 cups vegetable broth
• 1 (5 oz) cans chopped green chiles, mild or medium
• 1 (16 oz) can corn, drained
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and pepper, to taste

Directions:

1. Prep and chop all the produce.
2. Place all ingredients in a large slow cooker. Cook covered on low for 5-7 hours.
3. Once the squash is fork-tender, remove the bay leaf. Taste, and adjust spices to your liking. Serve hot topped with your favorite toppings.