Butternut Black Bean Chili
~ adapted from Troy Eisenmann ~
Sauté 3 chopped onions in 1/4 olive oil. After 3 minutes, add 4 minced or finely chopped garlic cloves.
(4 cups diced butternut squash needed, set aside)
Sauté 1 chopped red bell pepper, 1 green bell, and 2 finely diced or minced jalapenos. Transfer to a slow-cooker. Add 2/14.5-ounce cans diced tomatoes, juice included.
Stir in 4/15-ounce cans black beans that are drained and rinsed. Season with 3 tablespoons chili powder, 2 tablespoons cumin,
1 tablespoon dried cilantro, kosher salt and freshly ground black pepper. Stir altogether, cook on high setting for 1 hour; turn to low setting and slow-cook 5 more hours.
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