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1
Heat the beans on top of the stove in a large soup pot or Dutch oven.
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2
Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper.
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3
Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes.
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4
Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin.
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5
Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan.
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6
Add the tomatoes and oregano, and salt to taste.
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7
Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes.
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8
Stir in the tomato paste dissolved in water and bring back to a simmer.
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9
Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
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10
Stir the tomato mixture into the beans.
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11
Add the winter squash and bring to a simmer.
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12
Simmer, stirring often, for 30 to 45 minutes.
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13
It is important to stir often so that the chili doesnt settle and stick to the bottom of the pot.
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14
It should be thick; if you desire you can thin out with water.
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15
Taste and adjust salt.
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16
Shortly before serving stir in the cilantro and simmer for 5 minutes.
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17
Spoon into bowls.
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18
If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
