I like squash in the fall and winter... so I make this~
1 T olive oil
1 large chopped onion
2 garlic cloves, minced
1 T chili powder
1 1/2 t cumin
1 (28 oz) can diced tomatoes
2 lbs cut up and roasted butternut squash
1/2 c cut green beans
1 (15 oz) can black beans, drained and rinsed
1 T minced jalapeno
Cook onion in oil until translucent. Add garlic, chili, and cumin.
Add tomatoes and boil mixture.
Stir in squash and green beans... simmer 12 minutes.
Stir in black beans and jalapeno.
Cover and simmer 5 minutes longer.