Squashy Chili - MA SNAP-ED

Ingredients

• 2 teaspoons vegetable oil
• 1 large yellow onion, peeled and chopped
• 3 garlic cloves, peeled and finely chopped
• 3 cups diced* butternut squash
• 2 to 4 tablespoons chili powder
• 1 to 1½ teaspoons dried oregano
• 1 to 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper flakes (if you like spicy)
• 1⁄4 to ½ teaspoon cayenne (if you like spicy)
• 2 to 4 tablespoons cold water
• 2 (15-ounce) cans dark red kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 (28-ounce) cans diced tomatoes, including the juice
• 2 small or 1 large zucchini, diced*