Squash and Black Bean Stew with Tomatoes and Green Beans

1 T. Olive Oil
1 large onion, chopped
2 garlic cloves, minced
1 T. Chili powder
1 1/2 t. cumin
1-28 oz. can diced tomatoes in juice
2 lbs. kabocha or butternut squash, halved seeded, peeled and cut into 1/2" pieces
4 oz (or 1 c.) green beans, trimmed, cut into 1" pieces
1 15-16oz. can black beans, rinsed and drained
1 T. minced jalapeño chili
1/2 c. chopped fresh cilantro

1) Heat oil in heavy large pot over medium heat. Add onion and saute until tender and golden, about 7 minutes.
2) Add garlic, chili powder and cumin and stir, 1 minute.
3) Add tomatoes with juices and bring to a boil.
4) Stir in squash and green beans and reduce heat. Cover and simmer until veg is tender (12 min.)
5) Stir in black beans and jalapeño. Cover and simmer about 5 min.
6) Stir in cilantro. Season with Salt and pepper. Add sour cream and cheese if desired.