*Ingredients currently available at the farmers’ market
Yields 8 servings
¼ cup olive oil
3 onions,* chopped
4 garlic cloves,* minced
1 red bell pepper,* seeded and chopped
1 green bell pepper,* seeded and chopped
2 jalapenos,* seeded and minced
4, 15 ounce cans black beans, rinsed and drained
4 cups of diced tomatoes*
3 Tablespoons chili powder*
2 Tablespoons cumin*
1 Tablespoon fresh oregano*
4 cups butternut squash* (about 2 pounds) peeled, seeded and cut into ½ inch pieces
In a large skillet over medium heat, warm olive oil. Sauté onions until tender, about 3 minutes. Add garlic and sauté for 1 minute. Add bell peppers and jalapenos, sauté until tender, about 3 minutes.
Transfer pepper mixture to Dutch oven or stock pot. Stir in beans, tomatoes, chile powder, cumin, and oregano. Arrange squash on top. Cover and cook on low for 2 hours.
Season with salt and pepper. Serve with sour cream or cheese, or corn bread.