Makes 6 servings.

INGREDIENTS

  • 1tablespoon olive oil
  • 1large onion, chopped
  • 2garlic cloves, minced
  • 1tablespoon chili powder
  • 1 1/2teaspoons ground cumin
  • 128-ounce can diced tomatoes in juice
  • 2pounds kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
  • 4ounces green beans, trimmed, cut into 1-inch pieces
  • 115- to 16-ounce can black beans, rinsed, drained
  • 1tablespoon minced seeded jalapeño chili
  • 1/2cup chopped fresh cilantro

    DIRECTIONS

    Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.