Black Bean and Squash Chili

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 medium yellow pepper, diced
• 3 garlic cloves, minced
• 2 (15 ounce) cans black beans, drained
• 2 cups vegetable broth
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (4 1/2 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 12 teaspoon oregano
• 1 medium winter squash
• 14 teaspoon salt

1. Heat oil over medium heat.
2. Add onion and yellow pepper.
3. Cook until soft (about 5 minutes).
4. Add garlic and stir for 1 minute.
5. Stir in beans, broth, tomatoes, chilies and spices.
6. Simmer, covered, for 10 minutes.
7. Uncover and cook 10 more minutes.
8. Cut squash in half and cook in microwave (face down in dish with a little bit of water in it) for about 8 minutes until tender.
9. Peel squash with knife and cut into 1/2-inch chunks.
10. Stir squash into soup and cook 5 more minutes.
11. Serve with warm cornbread!

olive oil, onion, yellow pepper, garlic, black beans, vegetable broth, tomatoes, green chilies, chili powder, oregano, winter, salt

Taken from www.food.com/recipe/black-bean-and-squash-chili-273197 (may not work)