As Promised, Butternut Squash and Black Bean Chili

Prep: 20 minutes, 6 hours in a crock pot, serves 8, $1.94 per serving.
1/4 cup of olive oil
3 onions,chopped
4 cloves of garlic, minced
1 red bell pepper,seeded and chopped
2 jalapenos, seeded and minced

The Bomb!

1 green bell pepper, seeded and minced
4 15 ounce cans of black beans, rinsed and drained
2 14.5 cans of fire roasted tomatoes
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon dried oregano
4 cups of butternut squash (about 2 lbs, peeled, seeded and cut into 1/2 inch pieces
salt and pepper
Step One
Warm Olive oil in a large skillet over medium heat.Saute onions until tender (about 3 minutes) Add Garlic and saute for 1 minute. Add bell peppers and jalapenos and saute until tender, about 3 minutes longer.
Step Two
Transfer peppers, onions and garlic to a slow cooker. Stir in black beans, tomatoes, chili powder, cumin and oregano.
Arrange butternut squash on top and cook on low for 6 hours.
Step three
Season chili with salt and pepper.
Serve with sour cream. salsa, and any other topping you like.
Per serving, 276 calories, 8 grams of fat, (1 gram saturated fat) 0mg Chlo., 16 grams fiber, 11 grams protein,50 Grams carbs, 1,190 mg sodium.