Butternut Squash Chili

1  sweet red pepper, chopped
1  medium onion, chopped
4  garlic cloves
2  tbs avocado or olive oil
1  tbs chili powder
1  tsp ground cumin
1  tsp dried oregano
2  cups cubed peeled butternut squash
1  can (28 ounces) diced tomatoes (keep juice)
2  cups diced zucchini
1  can black beans rinsed and drained
1  can corn, drained
1/4 cup minced fresh parsley
2  tbs chopped green onions

In large saucepan, saute the red pepper, onion and garlic in oil until tender.  Stir the chili powder, cumin oregano, butternut squash and tomatoes; bring to boil.  Reduce heat; cover and simmer until squash is almost tender about 15-20 min.

Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through. Top with green onions