Heat 1 TBSP olive oil in pot over med heat. Add 1 large coarsely chopped onion and 3 cloves minced garlic. Saute 5 to 7 minutes. Add 1 peeled, and 1/2 inch diced butternut squash, 1 1/2 diced zucchini, 1/2 diced red pepper. Season with 2 TBSP chili powder, 1 TBSP coriander, and 2 TSP oregano. Cook 1 minute. Add 1/2 cup water, cover and simmer until vegetables are crisp tender, 7 minutes. Add 1 can Aymer's Accents (chili), 1 can rinsed and drained black beans, 1 can rinsed and drained kidney beans, and 1/2 cup water. Bring to a boil. Simmer partly covered 20 minutes. Serve with toppings such as avocado and goats cheese and a Mill St. Organic Beer.
Adapted from Whole Living, Cooking Tunes: a Hawksely Workman medley.
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