Butternut Squash and Black Bean Chili

Soup and chili are one of my absolute favorites. I could and would honestly eat soup or chili for one to two meals a-day. This is why we have had to utilize the soup doctrine in our house. If the Hubbs says "no more soup" it is a firm no and I must cease and desist. This was a new one, I am really digging it, especially since it has gotten cooler at night I have been dreaming of winter squash..... that's normal and ok, right.

I made this one in the Crock-Pot, a fair amount of chopping but worth it. Here is a trick after you have scooped out the seeds on a butternut squash, toss it in the microwave for a few minutes, it will be way easier to peel.

Butternut Squash Black Bean Chili
6 cloves garlic, minced
1 teaspoon each: cumin, chili powder and ginger (I went with hearty shakes of them all)
1 sweet onion, chopped
2 red bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups broth of your choice
1 28-oz. can Muir Glen Fire Roasted Tomatoes or whatever your prefer
1 cup chopped green chiles
3 14-oz. cans black beans, rinsed, drained
1 tablespoon rice vinegar

assemble in your Crock-Pot:

Spray Crock-Pot with cooking spray and add garlic and spices, give them a swirl.

Add the remaining ingredients and give it all a stir. Cook on low for 5-6 hours. this one took about 5 hours and then we kept it at warm for a few hours before munching. This made a ton, we both had dinner and there was about eight servings put up in the fridge and freezer after that.