Emma's Gold Rush Chili

Yield: 15 servings

Ingredients

• 4 tbsp olive oil
• 2 onions, chopped
• 2 red bell peppers, chopped
• 8 cloves garlic, minced
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 4 tsp oregano
• 1/4 tsp cayenne pepper
• 2 cans (15 oz.) diced tomatoes, undrained
• 1 cup water
• 2 medium butternut squash, peeled and cut into 1/2" cubes
• Salt & pepper, to taste
• 1 can (15 oz.) black beans
• 1 can (15 oz.) pinto beans
• Sour cream

Directions

1. Heat the olive oil in a large dutch oven.  Sauté the onion and red bell pepper until soft, about five minutes.  Add the garlic and sauté 2 more minutes.  Remove from the heat.
2. Add the chili powder, cumin, oregano, and cayenne pepper.  Toss to coat.
3. Add the tomatoes, water, squash, salt, and pepper.  Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
4. Add the beans.  Cover and simmer for an additional 30 minutes.
5. Serve hot with sour cream as garnish.