INGREDIENTS
2 lbs
butternut squash
60 ozs
canned black beans
3 tbsp
chili powder
2 tbsp
cumin
29 ozs
fire-roasted tomatoes
4 cloves
garlic
1
green bell pepper
2
jalapenos
1/4 cup
olive oil
3
onions
1 tbsp
oregano
1
red bell pepper
8 servings
salt and pepper