Easy One Pot Harvest Squash Chili

1 Tbsp olive oil
1 small green bell pepper, chopped
1 small onion, chopped
1 cup frozen corn
1 cup water
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup diced uncooked butternut squash
1 Tbsp chili powder
2 tsp cumin powder
salt and black pepper to taste

In a large pot over medium heat, add the oil, green pepper, and onion and cook until the vegetables are softened slightly, then add the corn and stir, cooking until the corn is heated through.

Add the remaining ingredients, stir, bring to a boil, reduce heat to low, cover the pot slightly and simmer slowly for 15 to 20 minutes. Stir several times during this cooking time. Taste and add salt and pepper if needed.

Remove from heat and serve chili in bowls with bread for dipping if desired. Will serve 4.