Black bean butternut squash chili

I received the following e-mail from Elbows earlier this morning.

The original recipe calls for 2 jalepenos, but it is really spicy!  I listed 1/2 that here.  If you are really spice-adverse, you may just want to leave it out.  I think it would be flavourful anyway.

No picture for this one because it’s just not pretty!  However, it is really tasty & healthy — you can’t have it all!

2 tablespoons canola oil

2 onions chopped

4 cloves of garlic chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

½ a jalapeno, seeded and minced

2 14.5 oz cans of diced fire roasted tomatoes

4 15 oz cans of black beans, rinsed and drained

3 tablespoons chilli powder

2 tablespoon cumin

1 tablespoon dried oregano

2lb butternut squash, peeled, seeded and chopped into 1/2 inch cubes

Heat oil in large skillet. Cook onions and garlic until translucent, then add peppers and cook until crisp tender.  Transfer contents of skillet to slow cooker and add remaining ingredients except for the squash. Mix well. Arrange squash over the chilli. Cover and cook on low for 6 hours. Serve with cornbread.