caribbean pepper pot soup

1tbsp.oil
2 onions, finely chooped
4 stalks celery, thinly sliced
4 cloves garlic minced
1tbsp.minced gingeroot
2tbsp.chili powder
1/2 tsp ground coriander
1tsp.salt
1tsp.cracked black peppercorns
1tbsp.brown sugar
4 cups acorn squash OR butternut squash, peeled and cut small
1 can kidney beans, rinsed and drained
1 can(28oz) diced tomatoes WITH juice
4 cups veggie stock.

in oil , cook onions and celery until soft.add garlic, gingeroot, chili powder, coriander and salt and peppercorns.
cook, stirring for one minute.add sugar and stir well.
put into crockpot with squash, kidney beans, tomatoes and juice and stock.
low 8-109 hours / high 4-5 hours

15-20 minutes before you serve

1 green pepper diced
1/2 - 1 jalapeno OR scotch bonnet pepper diced( WEAR GLOVES)
1 (14oz) can coconut milk
put these into crockpot and stir well.

Yes, wrap the chicken breast up in the foil after you sprinkle on the dry dressing mix. You can use any boneless piece of meat, really - I use pork chops also.