Butternut Squash Chili

Nonstick cooking spray
1 medium butternut squash
2 tablespoons olive oil
1 medium yellow onion
2 medium red or green bell peppers
2 cloves of garlic
1 jalapeño pepper
1 14-ounce can diced tomatoes
1 14-ounce can black beans
3 cups water
¼ cup dry quinoa
1 teaspoon cumin
½ teaspoon salt
Ground black pepper, to taste
Optional:
1 cup shredded reduced-fat cheddar cheese

1. Preheat oven to 375° Spray baking pan with nonstick spray.
2. Rinse butternut squash. Slice off ends and peel. Cut squash in half lengthwise and scrape out seeds. Chop squash into small cubes and place on baking pan. Bake until soft, about 30 minutes. Let cool, then mash cooked squash.
3. Rinse and chop bell peppers, onion, jalapeño, and garlic. Wash hands after handling jalapeño.
4. Drain canned tomatoes. Drain and rinse canned black beans.
5. Heat oil in a large pot over high heat. Add onions and bell peppers. Cook until soft. Add garlic and jalapeño. Cook for another 2-5 minutes, stirring occasionally.
6. Add cooked butternut squash and remaining ingredients. Bring to a boil, then reduce heat and simmer for 30 minutes.
7. Top each serving with shredded cheese, if desired.

*Adapted from a Chef David Bearl recipe