Dinner Success!

As the parent of two preschoolers and a baby, I am always on the look out for a good, family-friendly recipe. Generally I call the meal a success if I don't hear, "You're the worst mommy ever" for making my poor child eat some vile concoction or "This is nasty" without him having even put any food into his mouth. (I will not mention the name of the guilty party, but I'm sure faithful readers can guess!)

So...the past two nights I have considered the following meal a winner, though I did hear "This is nasty" this afternoon--but I'm going to say it was more because we ate at home rather than going to Arby's after church. Yeah, that's it!

Wintertime Vegetable Chili

1 medium butternut squash, peeled and cubed
2 medium carrots, peeled and diced
1 medium onion, diced
3 tsp.-3 Tbsp. chili powder, depending on how spicy you like your chili
2 14-oz. cans diced tomatoes
4-oz. can chopped mild green chilies
1 tsp. salt, optional
1 cup vegetable broth (I used chicken and it was fine)
2 16-oz. cans black beans, drained and rinsed
sour cream, optional (I didn't do this b/c I don't like it and b/c I am dairy-free right now)

1. In slow cooker, layer ingredients in order given--except sour cream.
2. Cover. Cook on low 6-8 hours, or until vegetables are tender.
3. Stir before serving.
4. Top individual servings with dollops of sour cream.
5. Serve with crusty bread. (I made yummy biscuits with coconut milk!)

There you have it. I hope you enjoy it if you make it--I think this will be one we make again. Caroline seriously gobbled it up! She ate half of my bowl--crazy!