Black Bean Chili With Winter Squash


1 tablespoon olive oil

1 large chopped onion (1 1/2 cups)

1 medium diced yellow bell pepper (1 cup)

3 garlic cloves, minced

2 (15-ounce) cans black beans, rinsed and drained

2 cups vegetable broth

3 cups fresh chopped tomatoes (or 1 28-ounce can diced tomatoes, undrained)

½ cup of chopped green chilis (or 1 4.5-ounce can chopped mild green chilis)

1 teaspoon chili powder

1/4 teaspoon chipotle chile powder

1/2 teaspoon dried oregano

1 medium winter squash (about 2 pounds)

1/4 teaspoon salt



Heat oil in a large pot over medium heat.  Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes.  Add garlic and cook, stirring, 1 minute.  Stir in beans, broth, tomatoes, green chilis, chili powder, chipotle chili powder, and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.

Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4 inch water. Cove; microwave on HIGH 8 minutes or until tender. Let cool; peel with a small sharp knife, and cut into 1/2-inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm.