Two-Bean Vegetarian Chili

1 tbsp olive oil
1 large onion, coarsely chopped
3 cloves garlic, minced
1 lb butternut squash, peeled, seeded, and cut into 1/2" chunks
1 red bell pepper, ribs and seeds removed, cut into 1" chunks
1/4 tsp chili powder
Salt
Pepper
1 cup water
1 can (14.5 oz) stewed tomatoes in juice
1 can (19 oz) chickpeas, drained and rinsed
1 can (19 oz) black beans, drained and rinsed

Hands-on Time: About 20 minutes
Cooking Time: About 35 minutes

I found some pre-cut bagged squash in the refrigerated area of my grocery store's produce section. If you can find it, it saves you some preparation time.

In a Dutch oven or 5-quart saucepan with a lid, heat the oil over medium. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the squash, bell pepper, and chili powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until the vegetables are crisp-tender, about 7 minutes.

Stir in the tomatoes and their juice, breaking them up with a spoon; add the chickpeas, black beans, and another 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.