1 medium winter squash, such as acorn, butternut or pumpkin
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
1 (28-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped mild green chiles
1 teaspoon chili powder
1/4 teaspoon chipotle chile powder
Pinch of cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
Instructions
Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft but not browned, about 5 minutes.
Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chiles, chili powder, chipotle chile powder, cayenne, and oregano. Simmer, covered, 10 minutes. Uncover and cook 15 more minutes.
Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4 inch water. Cover with plastic wrap; microwave on high for 8 minutes or until tender. Let cool; peel with a small sharp knife, and cut into 1/2-inch chunks. Stir squash into bean mixture; cook 10 minutes. Stir in salt. Serve.