Crock Pot Squash Chili

In a large crock pot:

1 Large onion chopped

4 stalks of celery chopped

2 cups of butternut squash chopped

1 cup of chopped sweet peppers

1 red pepper chopped

2 cans of pinto beans drained

2 cans of kidney beans drained

2 cans of diced tomatoes un-drained

2 small cans of tomato paste

1 cup of veggie stock

1 tbsp of chili powder

1 tsp of Cayenne powder

1 tsp of garlic powder

1 cup of salsa* Optional (I was using up leftover ingredients and it turned out on point) 

Mix all of this in the crock pot and set on low for 8 hours. This is great for sports gatherings, cold nights, and is very much freezable for a later dinner night. The rule from the Chili gods is that its best on the 2nd warm up, If you want to impress people make it the day before and then reheat it for your guests.