Black Bean, Butternut Squash, Lentil Chili

About 2 cups cooked black beans (I make mine from scratch but a can or 2 will do)
1/4- 1/2 cooked roasted Butternut Squash (or about 1 1/2 cups small cubed)
**Note- you could also use Sweet potatoes, Pumpkin, or kabocha squash**
1 Med. Onion, diced
2 large garlic Cloves, minced
EVOO
about 1 cup red lentils
2 Carrots, diced
2 stalks celery, diced
2-3 med. potatoes, diced
1 lg. Can of Tomato Sauce (salt added)
2-3 Tbs. Chili powder
**I use Penzey's Spices- Best spice blends around! Chili Con Carne seasoning with a little Chicken Taco seasoning- http://penzeys.com/cgi-bin/penzeys/shophome.html
**Chili spice blends and mexican or Southwest spice blends work well too, or add in about 2 tsps. Cumin to your Chili powder***
Water
Salt & Pepper
**Optional- can of Diced tomatoes, or some chopped tomatoes, Green or red peppers, corn

This isn't an exact recipe- sorry, but you should have no problem if you have the basic ingredients. I just use what I've got.

Cook the black beans in a separate pot (make sure you soak overnight). Set aside.
Saute together the onions and 1/2 the garlic for a few minutes. Add in red lentils, salt, and enough water to just cover, cook about 8 minutes. Throw in chopped celery, carrot, potatoes,(raw squash if using),and 1 Tbsp. of Chili powder, and simmer for about 10 minutes. Pour in tomato sauce and add in enough water to come just over the contents of pot (*add fresh tomatoes, peppers, and/or corn here if using)(*if you use a can of diced tomatoes, you won't need to add much water at all, just don't drain the can). Add in another 1-2 Tbs.Chili powder, (and cumin if you don't have other spice blends). Bring to a boil, then reduce to a simmer, lid on to keep in the heat. When the potatoes (and raw squash) are fully cooked, add in black beans, rest of garlic, and roasted squash, cook minute more. Add salt and pepper to taste. Let sit for 10 minutes to really meld together.

Goes Great with my Vegan (or dairy free) Cornbread recipe!