After five minutes stir in three chopped garlic cloves, a ¼ cup of chili powder, a tablespoon of cumin, and some hot pepper to taste such as chipotle, ancho, or cayenne and cook for another five minutes. Next, add a large can of chopped tomatoes, a small can of tomato paste, and four cups of chicken or veggie stock. While that’s simmering peel and seed a small butternut squash and cut into half inch cubes.
Depending on your bean ratio preference add one or two cans of drained black beans and salt and pepper to taste. Simmer for another fifteen minutes before adding the cubed squash, bring to a boil then turn down and simmer for 40 minutes or until the squash is tender. Before serving stir in a handful of chopped cilantro and top with shredded cheese, sour cream, and or avocado.