Butternut Squash and Black Bean Chili
INGREDIENTS
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2 large onions, chopped
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4 cloves garlic, chopped
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1 butternut squash (2 lbs) seeded, peeled and cut into 1 1/2-inch pieces (5 cups)
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1 large green bell pepper, seeded and chopped
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1 large jalapeno pepper, seeded and chopped
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2 cans (14.5 oz each) stewed tomatoes
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4 teaspoons ancho chili powder
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2 teaspoons ground cumin
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1 teaspoon salt
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2 cans (15 oz each) black beans, drained and rinsed
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1/2 red sweet pepper, seeded and cut into 1-inch dice
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1/2 yellow sweet pepper, seeded and cut into 1-inch dice
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1/2 orange sweet pepper, seeded and cut into 1-inch dice
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1/4 cup cilantro, chopped
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1 cup shredded taco cheese
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2 scallions, thinly sliced
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