Black Bean Butternut Squash Chili

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup red pepper, chopped
• 2 lbs butternut squash, cut into 1/2-inch cubes
• 1 lb zucchini, diced
• 2 (19 ounce) cans black beans, drained and rinsed
• 1 (28 ounce) can crushed tomatoes
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 12 teaspoon crushed dried chili
• 1 teaspoon salt
• 1 cup water

1. Heat oil in large saucepan; add onion celery and red pepper.
2. Cook over medium heat stirring occasionally until vegetables are soft.
3. Add squashes, beans, tomatoes, garlic, seasonings and water.
4. Bring to a boil reduce heat and cook uncovered for 30-45 minutes stirring occasionally.

olive oil, onion, celery, red pepper, butternut squash, zucchini, black beans, tomatoes, garlic, chili powder, cumin, dried chili, salt, water

Taken from www.food.com/recipe/black-bean-butternut-squash-chili-262268 (may not work)