1 Tb.olive oil 1 Large onion, coarsely chopped 3 cloves garlic, minced 1 lb butternut squash, peeled, seeded and cut into 1/2 inch chunks 1 red bell pepper cut into chunks 1/4 tsp. chili powder salt/pepper 1 can (14.5 oz.) stewed tomatoes in juice 1 can chickpeas, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup chopped cilantro lime wedge In a dutch oven or saucepan with lid, heat oil over med. heat. Add onion and garlic and cook stirring occasionally, until tender, 5-7 min. Add squash, bell pepper, and chile powder; season with salt/pepper...cook stirring 1 min. Add 1/2 cup water. Cover and simmer until veggies are crisp-tender, about 7 min. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro and 1/2 cup water. Bring to a boil. Reduce to simmer, partially cover and cook until lightly thickened about 20 min. Season with salt/ pepper. Stir in remaining cilantro...YUM!