Black Bean and Butternut Squash Chili

As you can see, I'm very fond of Vegan Planet

Black Bean and Butternut Squash Chili
adapted from Vegan Planet by Robin Robertson, p 316

1 Tbsp olive oil
1 medium yellow onion, chopped
1 garlic clove, minced
1 jalapeno (opt) seeded and minced
14.5 oz can plum tomatoes, drained and chopped
1 cup water
1 cup apple juice
1/4 cup tomato paste
2 Tbsp chili powder, to taste
1 tsp salt
1 medium butternut squash, peeled, seeded and cut into 1/2-inch dice
3 cups cooked or two 15 oz cans black beans, drained

1. Heat the oil and sauté onion, garlic and jalapeno (if using). Cover and cook until softened, about 5 minutes. Add the tomatoes, water, apple juice, tomato paste, chili powder, salt, and squash and stir to combine. Bring to a boil, then reduce the heat to low. Cover and simmer until the squash is tender, about 30 minutes.
2. Add the beans, then taste and adjust the seasonings. Simmer, uncovered, for about 15 minutes to blend the flavors. Serve hot.

(*My variation: omit water, juice and tomato paste and replace them and the 14 oz can of tomatoes with a 28 oz can of diced tomatoes, pureed. I used a pre-baked sweet potato in place of the squash*)