Savory Black Bean and Butternut Squash Chili

¼ c. olive oil
4 onions, chopped
4 T. minced garlic
1 red and 1 green bell pepper, seeded and chopped
2-4 fresh jalapenos, seeded and minced
4 (15-oz.) cans black beans, rinsed and drained
2 (14.5-oz.) cans diced fire-roasted tomatoes
3 T. chili powder
2 T. ground cumin
1 T. dried oregano
4 c. butternut squash, peeled, seeded and cut into ½” dice or you can buy the already diced squash in those steamer bags
Salt, black pepper
Garnish-sour cream, salsa, etc.

1. Heat oil in large skillet over medium heat.
2. Saute onions until tender. Add garlic and cook 1 minute, then add bell peppers and jalapenos and saute until tender, 3-4 minutes.
3. Place this mixture into slow cooker.
4. Stir in beans, tomatoes, chili powder, cumin and oregano.
5. Arrange squash on top.
6. Cover and cook on LOW for 6 hours.
7. Season with salt and pepper.
8. Serve with sour cream, salsa, etc.