z Butternut Squash and Black Bean Chili

1 large onion diced
1 small butternut squash, diced
2 large red bell peppers, diced
3 cloves garlic, minced
1 tbsp. olive oil
1/2 a 6 oz can of tomato paste
3 cups black beans (cooked)
1 cup corn kernels
1 tbsp. chili powder
2 tsp paprika
2 tsp cumin seed
3 tsp vegeta
4 cups water

Saute onion and garlic in oil until soft and then add squash and peppers and cook for 12 to 15 minutes.
Add remaining ingredients and simmer for one hour, until mixture thickens.

Serving Size: 4 servings