Squash and Black Bean Stew With Tomatoes and Green Beans

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 28-ounce can diced tomatoes in juice
• 2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1 tablespoon minced seeded jalapeno chili
• 1/2 cup chopped fresh cilantro

1. Heat oil in heavy large pot over medium heat.
2. Add onion and saute until tender and golden, about 7 minutes.
3. Add garlic, chili powder and cumin and stir 1 minute.
4. Add tomatoes with juices; bring to boil.
5. Stir in squash and green beans.
6. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes.
7. Stir in black beans and jalapeno.
8. Cover and simmer until vegetables are tender, about 5 minutes longer.
9. Stir in cilantro.
10. Season with salt and pepper.

olive oil, onion, garlic, chili powder, ground cumin, tomatoes, butternut squash, green beans, black beans, jalapeno chili, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/squash-and-black-bean-stew-with-tomatoes-and-green-beans-102389 (may not work)