Vegetarian Chili

2 cans (each 19 oz) black beans, rinsed and drained or 4 cups soaked, cooked and drained

1 medium-sized butternut squash, peeled and cut into 3/4-inch cubes

2 medium carrots, diced

1 medium onion, finely chopped

1 can (28 oz) tomatoes, with juice

1 can (4.5 oz) chopped green chilies, with liquid

3 Tablespoons chili powder (I used Penzey's)

1 cup vegetable or chicken stock

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

for topping:

sour cream

more cilantro

In slow cooker, combine everything except the cilantro; stir it up.

Cover and cook on Low for 6-8 hours or High for 3-4 hours, until bubbling and hot, and somewhat darker than when it all went in. Add cilantro; cook another 20 minutes. Spoon into bowls and top with dollop of sour cream and additional chopped fresh cilantro.

The whole thing can be assembled up to 12 hours in advance and refrigerated in the cooker stoneware. Just slip the insert into the cooker the next morning and cook away. I find that this is better cooked and eaten the following day; flavors meld and deepen.