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Squash and Black Bean Stew I

Submitted by colleen10

Makes 6 servings

Hearty vegetarian entree with a southwestern flair

Ingredients

1	tablespoon olive oil
1	large onion, chopped
2	garlic cloves, minced
1	tablespoon chili powder
1 1/2	teaspoons ground cumin
3	cups diced tomatoes in juice (28 oz. can)
2	pounds butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4	ounces green beans, trimmed, cut into 1-inch pieces
15	ounces black beans (canned), rinsed, drained
1	tablespoon jalapeño pepper, seeded and minced
1/2	cup chopped fresh cilantro

Directions

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes.
Add garlic, chili powder and cumin and stir 1 minute.
Add tomatoes with juices; bring to boil.
Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes.
Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer.
Stir in cilantro. Season with salt and pepper.