Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add bell peppers, scallions, garlic, jalapeño, half of the salt, black pepper and chili powder. Sauté until vegetables are soft, about six minutes. Add squash and sauté until slightly soft, another three minutes. Transfer to slow cooker, add beans and mix well. Reduce heat to medium under the sauté pan and add remaining oil, plus tomato paste, chiles or chipotle liquid and flour. Cook until mixture is thickened and flour disappears, about one minute. Increase heat to high and add tomatoes with their juices, stock, lime juice and remaining salt. Boil, stirring well, for two minutes. Pour into slow cooker. Cover and cook on low, three to four hours. Stir in cilantro and serve with chips and avocado.
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|Serving Size: 1 Serving (394g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (33%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 1192.3mg||41 %|
|Potassium 1178.7mg||31 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 29.3g|
|Protein 13.1g||19 %|
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Calories per serving: 320
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