Black Bean Chili with Winter Squash

Ingredients

 * 1 medium or 2 small winter squashes (acorn or butternut)
 * 1 Tbsp olive oil
 * 1 large onion, chopped
 * 2 to 3 cloves garlic, minced
 * 1 medium green bell pepper, diced
 * 2 x (16-oz) cans black beans, drained and rinsed
 * 1 x (28-oz) can diced tomatoes
 * 1 x (4-oz) can chopped mild green chilis
 * 1 tsp ground cumin
 * ½ tsp dried oregano
 * salt to taste

Directions

 * 1) Cut each squash in half, scoop out seeds, and place in a microwave-safe container with ¼ inch of water.
 * 2) Cover and microwave until tender, allowing 2 to 3 minutes per squash half.
 * 3) Remove squash and let cool, then peel and cut into chunks.
 * 4) In large pot, heat oil over medium heat.
 * 5) Add onion and cook, stirring often, until soft, about 5 minutes.
 * 6) Add remaining ingredients except squash and salt and mix well. Bring to a boil.
 * 7) Reduce heat and simmer gently 15 minutes.
 * 8) Stir in squash and season to taste with salt. Serve warm.