Butternut Squash and Black Bean Chili

A confession:  I occasionally use this blog as my private recipe file for dishes I fix and love, but whose recipes I found on the Internet and fear losing. To that end, I'm pasting this in now -- courtesy of The Splendid Table the first time I made it and this site today. It's a perfect mild fall chili, with many of my favorite ingredients, and it reheats deliciously.

Butternut Squash and Black Bean Chili (serves 6) 

Ingredients:

2 pounds pumpkin or butternut squash, peeled and seeded
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 garlic clove, minced
1 jalapeño chile, minced
One 14.5-ounce can diced tomatoes, drained
One 14.5-ounce can crushed tomatoes
1 cup water
1 cup apple juice
4 tablespoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups cooked or canned black beans, rinsed and drained if canned

1. Cut the pumpkin or squash into 1/2-inch chunks and set aside.
2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the reserved pumpkin (squash), diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes.
3. Add the beans, and more water if the chili is too thick for your taste. Cover, and continue to simmer about 15 minutes to blend flavors. Serve hot.