Butternut Squash and Black Bean Chili

2 cups butternut squash cubed
1 medium onion roughly chopped
1/2 teaspoon chopped garlic (or to taste)
2 cups of roughly chopped red/assorted bell peppers
2 cans Mexican style stewed tomatos
1 can black beans drained and rinsed
chili powder seasoning to taste

Add other low calorie cooked vegetables to this chili to make an even bigger bowl serving!
Serve with coleslaw and chips or cornbread.

Stir fry squash, onion and peppers in large pan until tender. You can substitute fresh pumpkin instead of butternut squash. Add the 2 cans of tomatos and black beans. Add 1 can of water. Simmer 20 minutes. Let rest for 20 minutes.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CAROJONES.