You can assemble this in advance and put it in the crock stoneware in the fridge overnight.

7½ hours | 20 min prep

SERVES 6

• 1 butternut squash, medium sized, peeled and cubed
• 2 carrots, medium sized, diced
• 1 onion, medium sized, finely chopped
• 2 (15 ounce) cans tomatoes, diced with juice
• 1 (19 ounce) can black beans, rinsed and drained
• 1 (19 ounce) can kidney beans, rinsed and drained
• 1 (4 1/2 ounce) can green chillies, chopped, with liquid
• 1 cup vegetable stock
• 3 tablespoons chilli powder
• 1/2 teaspoon salt
• 1/4 cup Coriander - Vietmamese, (or fresh Cilantro, or Cilantro - Delfino) chopped leaves

1. Combine all ingredients, (except Coriander - Vietmamese, or Cilantro), in a medium-sized crockpot.
2. Cook on low 6-8 hours.
3. Add cilantro; cook on high 15-20 minutes longer.