Butternut Squash And Black Bean Chili

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 4 poblano peppers, cut in 1/4 inch dice
• 2 jalepeno peppers, seeded and minced
• 3 tablespoons ancho chili powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 14.5 ounce can diced tomatoes
• 1 14.5 ounce can tomato sauce
• 1 bottle of wheaty beer
• 3 cups butternut squash cut into 1/2 inch dice
• 2 cans of black beans, rinsed and drained
• grated manchego cheese for serving

1. Heat the oil in a heavy pot over medium high heat. Add onions and garlic and saute for about 5 minutes, stirring occasionally, until softened and just starting to brown.
2. Add peppers and cook for 5 minutes, then add spices and cook for 2 minutes.
3. Add the tomatoes, beer and butternut squash and cook over medium heat for 25 minutes, until squash is softened. Add black beans and simmer for 15 minutes. Serve with a bit of grated manchego on top.

olive oil, onions, garlic, peppers, jalepeno peppers, ancho chili powder, ground cumin, cayenne, oregano, salt, tomatoes, tomato sauce, butternut squash, black beans, manchego cheese

Taken from food52.com/recipes/11865-butternut-squash-and-black-bean-chili (may not work)