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SQUASHY CHILI
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| 2 tsp | olive or veg oil, 1 lrg onion chopped,3 garlic cloves minced |
| 3 c | diced butternut squash |
| 2 TBLS | chili powder |
| 1/2 tsp | dried oregano |
| 2 tsp ground cumin,1/4 c cold water2 (16-oz) cans dark red kidney beans, drained and rinsed,1 (16-oz) can black beans, drained and rinsed | |
| 2 (28-oz) cans | diced tomatoes including the juice, 2 sm or 1 lrg zucchini, diced |
1.Preheat pan over med heat and add oil. 2.Add onion and cook on low heat for 2 min. Add butternut squash, chili powder, oregano and cumin and garlic. Cook and stir for about 3 min then add 1/4 c water and simmer for about 20 min stirring occasionally. 3.Add beans and tomatoes, simmer for 30 min covered stirring occasionally. 4.Add zucchini and cook 30 more min.
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