INGREDIENTS
•
1½ pounds Butternut Squash, peeled and cubed
•
2 (15 ounce) cans black beans, drained and rinsed
•
4 ounces canned green chilies
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1 medium onion, chopped
•
2 medium carrots, chopped
•
28 ounces canned diced tomatoes
•
1 cup water
•
3 T chili powder
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1 T cilantro