Black Bean Butternut Squash Chili

Ingredients

• 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 Tablespoons Cumin
• 1 Tablespoon Dried oregano
• 2 Pounds Butternut squash, peeled, seeded and chopped into 1/2 inch cubes
• Salt and pepper

Directions

1. Step One

   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.

2. Step Two

   Mix well.

3. Step Three

   Arrange squash over the chili, cover and cook on LOW for 6 hours, season with salt and pepper serve with cornbread...so good.