Wednesday, October 5, 2011

Black Bean Butternut Squash Chili

For my favorite vegetarians!  You KNOW who you are!  :)

1/4 cup extra virgin olive oil
3 onions chopped
4 cloves of garlic chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapenos seeded and minced
2 14.5 oz cans of diced fire roasted tomatoes
4 15 oz cans of black beans, rinsed and drained
3 tablespoons chili powder
2 tablespoon cumin
1 tablespoon dried oregano
2lb butternut squash, peeled, seeded and chopped into 1/2 inch cubes
salt and pepper
heat oil in large skillet, cook onions and garlic until tender, add peppers and cook until crisp tender, transfer to slow cooker and add remaining ingredients except for the squash. mix well. arrange squash over the chili, cover and cook on LOW for 6 hours season with salt and pepper serve with cornbread…so good

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