Black Bean Chili With Winter Squash

1 winter squash (acorn or butternut)
1 Tbs olive oil
1 Tbs dried minced onions
3 cloves garlic, minced
1 medium green bell pepper, diced
2 (16 oz) cans black beans, drained and rinsed
28 oz can diced tomatoes
4 oz can chopped mild green chilies
1 tsp ground cumin
1/2 tsp dried oregano
Salt to taste

1) Cut squash in half, scoop out seeds, peel the squash and dice in 1/2 inch chunks. Place in a microwave safe container, covered with plastic wrap with holes poked in it, and microwave for 7 minutes, or until tender.
2) Meanwhile, in a large pot, add all other ingredients (except squash and salt) and mix well. Bring to a boil. Reduce heat and simmer gently 15 minutes. Stir in squash and season to taste with salt. Serve warm.

Review: I normally hate chili, but thought I'd give this a try. It was hearty enough to fill me, without being just beans and tomatoes! I loved it. I've become a big fan of squashes and used butternut in this recipe. It's difficult to peel, but was ultimately worth it. I'll make it again and boast that I have my own special chili recipe!