The Apartment

2 tbsp olive oil
2 1/2 cups onions, chopped
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled, chopped in 1/2-inch pieces
2 tbsp chili powder
2 tsp ground cumin
3 15-oz cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14.5-ounce can diced tomatoes in juice

1. Heat oil in large pot, over medium-high heat. Saute onions and garlic until tender and golden, about 9 minutes.
2. Add squash, stir 2 minutes.
3. Stir in chili powder, cumin, beans, broth, tomatoes in juices. Bring to boil.
4. Lower heat and simmer uncovered until squash tender, about 15 minutes.
5. Season to taste with salt, pepper, cayenne pepper. Serve.