1 med onion, peeled and chopped

3 cloves garlic, peeled and minced

2 tbs oil

1 med butternut squash, peeled and chopped into chunks

2 (15 oz) cans black beans, drained and rinsed

1 (28 oz) can stewed OR diced tomatoes, undrained

3/4 c water OR vegetable broth

1 tbs chili powder

1 tsp cumin

1/4 tsp cayenne pepper

1/2 tsp salt

2 tbs chopped fresh cilantro (optional)

In a lg stockpot over med-high heat, saute onion and garlic in oil until soft, about 4 minutes.

Reduce heat to med and add remaining ingredients except cilantro.

Cover and simmer 25 minutes. Uncover and simmer another 5 minutes. Top with fresh cilantro just before serving.

4 servings