Speedy Veggie Chili

Make 4 to 6 servings.

Ingredients :

• 1 large butternut squash
• 1 (12 oz.) bag frozen onions and peppers
• 2 (15 oz.) cans stewed tomatoes, Mexican style
• 1 can black beans, drained
• 1 can red beans, drained
• 2 cups vegetable stock
• 2 tablespoons chili powder
• � teaspoon cumin
• 1 tablespoon olive oil
• Cilantro, chopped (for garnish)

Directions :

1. In large soup pot saut� chopped onions in olive oil until tender.  Stir in chili powder and cumin.  Add butternut squash and vegetable stock.  Bring to a boil and reduce to a simmer for 15 minutes or until squash is tender but not mushy.  Add tomatoes and drained beans and simmer and simmer for 5 minutes.  Garnish with fresh cilantro.