Black Bean and Butternut Squash Chili

INGREDIENTS

1/4 cup

olive oil

onions, chopped

4 cloves

garlic, minced

red bell pepper, seeded and chopped

green bell pepper, seeded and chopped

jalapeños, seeded and minced

4 15 ounce cans

black beans, rinsed and drained

2 14.5 ounce cans

diced fire-roasted tomatoes

3 tbsp

chili powder

2 tbsp

cumin

1 tbsp

dried oregano

4 cups

butternut squash (about 2 lb.), peeled, seeded and cut into 1/2-inch dice

Salt and pepper

NOTES

2 green bell peppers, no red; no jalapeño; just diced tomatoes; add ground turkey

Carley Breneman • 2018-11-03