Black Bean And Butternut Squash Chili

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1/4 cup olive oil

3 onions, chopped

4 cloves garlic, minced

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 jalapeños, seeded and minced

4 15-oz. cans black beans, rinsed and drained

2 14.5-oz. cans diced fire-roasted tomatoes

3 tablespoons chili powder

2 tablespoons cumin

1 tablespoon dried oregano

4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1/2-inch dice

Salt and pepper

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