Black Bean and Butternut Chili

Makes 4 to 6 servings

In a large saucepan, heat the oil over medium heat. Add the squash, onion, carrot, and bell pepper,. Cover and cook until softened, about 10 minutes. Add the tomatoes, tomato paste, beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper, to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.

Uncover and simmer about 10 minutes longer. Serve immediately. If not using right away, bring to room temperature, then cover and refrigerate for up to 3 days or freeze for up to 2 weeks, then thaw before reheating

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