Curry Chicken Chili

Olive oil

2 large boneless, skinless chicken breasts

1 red onion (diced)

1 small-medium butternut squash, peeled, deseeded, and cubed

2-3 small zucchini, sliced

1 red bell pepper, diced

2 x 16 oz cans diced tomatoes

2 x 16 oz cans navy beans, drained

1 x oz can coconut milk

6 garlic cloves, minced

1 Tbsp curry powder

1 tsp ground cyan pepper

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt 1/2 tsp ground black pepper

1 cube chicken bullion

 Oil a large crock pot and layer in order, the onions, chicken, butternut squish, spices, then everything else.   Cook on high for 2 hours and on low for 4 hours or 8 hours on low.