BUTTERNUT SQUASH CHILI

Logan Suiter

1 medium-ish butternut squash

½ c. chopped onion

3 garlic cloves, chopped fineish

oil or butter for sautéing

2 cans black beans

1 can tomato sauce

½ can diced tomatoes

½ can fire roasted chilis

garlic powder to taste (2+ t.)

salt to taste

½ t. red pepper

1 t. cumin

¼ t. paprika

1 t. parsley

1 t. basil

Peel butternut squash and cube.

Steam until tender (start with 15 minutes and check, you don't want it smushy). You can also steam it and then cube it, which makes cubing easier, but risks finger burn.

In your chili pot, sauté onion and garlic in butter or oil. Add squash and all other ingredients.

Simmer a bit to let flavors meld.

Like all soups and chilis the flavor gets even better the next day.

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