LIVING FREE HEALTH AND LIFE

Black Bean and Squash Chili

• 1 T. olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 14.5 oz. can diced tomatoes
• 1 cup water
• 1 cup apple juice
• 1/4 cup tomato paste
• 4 tsp. chili powder
• 1 tsp. salt
• 4 1/2 cups, chopped into cubes, butternut squash
• 2 15 oz. cans black beans, drained, soaked and rinsed

1. Heat olive oil over medium heat. Add onion and garlic and saute until softened.
2. Add tomatoes, water, apple juice, tomata paste, chili powder, salt, and squash. Stir to combine.
3. Bring to boil, and then reduce heat to low.
4. Cover and simmer until squash is tender, about 30 minutes
5. Add black beans. Simmer uncovered for about 15 minutes.