Black Bean and Butternut Squash Chili

I forgot to take a picture, sorry. It was so delicious, we ate it all up quickly. So here's the recipe, try it!

From The Everything Vegan Cookbook

Serves 4

1 onion, chopped
2 cloves garlic, minced
2 tablespoons oil
1 medium butternut squash, chopped into chunks
2 15 oz cans black beans, drained
1 28 oz can stewed or diced tomatoes, undrained
3/4 cup water or vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt


In a large stock pot, saute onion and garlic in oil until soft, about 4 minutes. Reduce heat and add remaining ingredients. Cover and simmer for 25 minutes. Uncover and simmer another 5 minutes.