* 1 x 15oz can black beans (1/2 cup dried beans, boiled)
* 1 x 15oz can pinto beans (1/2 cup dried beans, boiled)
* 1 x 15oz can diced tomatoes
* 2 tablesponns chili powder
* 2 tablespoons ground cumin
* 2 teaspoons smoked paprika
* 1 teaspoon salt
* 2 medium avacados, sliced
* cilantro, chopped
1. Saute
Warm oil at medium-high heat in large, oven-safe pot. Add squash and onion. Stir regularly, saute until onions become soft. Reduce head to medium. Add garlic and bell peppers. Continue to cook for 3-4 minutes.
2. Pre-heat
Arrange only one rack at the bottom of the oven. Pre-heat to 350 degrees F.
3. Bake
Add all remaining ingredients except avocados and cilantro. Mix thoroughly and bring to a boil over medium-high heat. Reduce to medium and cover until oven reaches 350 degrees F. Transfer pot to oven. Bake for 2 hours or until squash is cooked through. Stir 2-3 times. Add water if necessary.
4. Serve
Serve 1 1/2 cups per bowl. Garnish with sliced avacado and cilantro.
