Butternut Squash Black Bean Chili

INGREDIENTS:

2 lg                   Onions

3 lg                    Bell Peppers

4-6 cloves       Garlic, minced

1-4 ea               Jalapeños, minced

4 cups             Butternut Squash, cubed

2 cans             Diced Tomatoes (14 oz), undrained petite

2 cups             Vegetable or Chicken Broth

4 Tbs               Chili Powder

1 tsp                Cumin

1 tsp                Paprika

1 tsp               Cocoa Powder

3 cups            Black Beans, drained and rinsed

DIRECTIONS:

In a large pot coated with cooking spray, sauté the onions, bell peppers, garlic and jalapeños until softened, about 7 minutes. Add butternut squash, tomatoes, broth and spices. Bring to a boil; reduce heat and simmer for 30 minutes. After 30 minutes and when it is the desired thickness, use a potato masher to break down some of the butternut squash, so that it becomes part of the body of the chili (optional.) Add three cups of black beans. Simmer for ten more minutes. Taste and adjust seasoning as well as salt and pepper. Add browned ground beef if a non-vegetarian option is desired.

Serve with avocado, radish, Greek yogurt, cheese, lime, cilantro and jalapeño.

The chili is even better the following days, so make ahead if possible!