Black Bean and Butternut Squash Chili

Ingredients:
1/4 cup      olive oil
  2          large yellow onions, chopped
  4 clove    garlic, minced
  1          red bell pepper, seeded and chopped
  1          green bell pepper, seeded and chopped
  4 can      black beans, rinsed and drained (15 oz. cans)
  2 can      diced fire-roasted tomatoes (15 oz. cans)
  3 tbsp     chili powder
  2 tbsp     cumin
  1 tbsp     dried oregano
  4 cup      butternut squash, peeled, seeded and cubed (About 2 lbs
             squash, cut into 1/2-inch cubes)
    to taste salt and pepper

Instructions:
Warm oil in a large skillet over medium heat. Sauté onions until tender,
about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté
until tender, about 3 minutes.

Transfer onion, garlic, and pepper mixture to slow cooker, or heavy bottom
pot. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange
squash on top. Cover and cook on low for 2-3 hours, until squash is
fork-tender

Season chili with salt and pepper. Serve with a garnish sour cream and a
piece of cornbread for a warming and satisfying meal.


Description:
A pot of Black Bean and Butternut Squash Chili is perfect for Meatless Monday or for game day! Sweet and savory, this veggie chili features seasonal squash, fiber, protein-rich black beans and tons of flavor.


Notes: