Butternut Squash and Black Bean Chili

Mmm... fall. It's in the air, and in my house, it's also in our bellies. Last week I made Spicy Pumpkin Chocolate Chip Muffins and Pumpkin Pancakes - both were very yummy. But since Ben is on his "Eat to Live" diet, he can't eat either of these things and it was time for me to find a seasonal recipe that he could enjoy as well. I was at my friend Rheta's and she had a small magazine from the grocery store which contained this recipe for a Pumpkin and Black Bean Chili. Very hearty and healthy for vegetarians or non-vegetarians.

Butternut Squash and Black Bean Chili
2 lb. pumpkin or butternut squash, peeled and seeded
1 TBSP EVOO
1 onion, chopped
1 garlic clove, minced
1 jalepeno chile, minced
1 can diced tomatoes, drained
1 can crushed tomatoes (14.5 oz)
1 cup water
1 cup apple joice
4 TBSP chili powder (I used Hammett House chili seasoning)
1/8 tsp cayenne pepper
3 cups black beans, rinsed and drained

Cut the pumpkin into 1/2 in. chunks and set aside. Heat oil in a large pot. Add onion, garlic, and jalepeno. Cover and cook, stirring occasionally until soft, about 10 minutes. Add pumpkin, tomatoes, water, apple juice, chili powder & cayenne. Stir, bring to a boil, lowed heat then cover and simmer until pumpkin is tender, about 30-45 minutes. Add the beans and more water if the chili is too thick. Cover and simmer about 15 minutes until beans are heated through.