Black Bean Chili with Winter Squash
1 medium or 2 small winter squashes (acorn or butternut)
1 Tbs. olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 medium green bell pepper, diced
2 (16-oz.) cans black beans, drained and rinsed
28-oz. can diced tomatoes
4-oz. can chopped mild green chilies
1 tsp. ground cumin
½ tsp. dried oregano
- Cut each squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water. Cover and microwave until tender, allowing 2 to 3 minutes per squash half. Remove squash and let cool, then peel and cut into chunks.
- In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add remaining ingredients except squash and salt and mix well. Bring to a boil. Reduce heat and simmer gently 15 minutes. Stir in squash and season to taste with salt. Serve warm.