• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 2 cups diced tomatoes
• 2 pounds winter squash, peeled and chopped
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1 tablespoon minced seeded jalapeño chili
• 1/2 cup chopped fresh cilantro

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.
Adapted from epicurious.com