Butternut Squash Chili - Try It!!

Chili - Yes, butternut squash "chili." This is a recipe that I love that I got from a friend, Laura. What I don't love is peeling and cutting the squash into small cubes. But, I suppose the chopping burns calories and makes me appreciate the meal even more.

Ingredients

• 1 onion, chopped
• 2-4 cloves of garlic, chopped
• 1 butternut squash, peeled and cubed into bite-sized pieces
• 1 can of diced tomatoes
• Vegetable broth or stock
• 1 can of black beans
• chili, red pepper flakes, cayenne, cumin (to taste)
• shredded cheese, sour cream, cilanto and/or avocado (for garnish/topping)
  

1. Saute onion and garlic in olive oil for a few minutes
2. Add squash (peeled and cut into bites) and canned diced tomatoes with juice (I've used the Ro-Tel with diced chilis before. This latest time, I used Trader Joe's canned tomatoes that weren't diced, that's what I had, and just diced them myself. I've also made it without the tomatoes, which I also like)
3. Add water and veggie broth, as needed, to cover the squash with liquid.
4. Cook it until the squash is soft.
5. Add 1 can of black beans (no juice) and chili powder, red pepper, cumin, and whatever you like to make it taste more like chili.
6. Enjoy! You can eat it with rice or top with cheddar, sour cream, cilantro, avocado.

You can also do this in a crockpot, which is what I typically do.

It freezes well, in case you make a big pot and want to save some for later.