Black Bean Chili with Squash

1 cup dried black beans, soaked and drained
2 cups peeled butternut squash
1 1/2 tablespoons vegetable oil
1 medium onion, diced
1 red bell pepper, seeded and diced
1 cup celery
2 cloves garlic
1 can 28 ounces crushed tomatoes
2 tablespoons chili powder (I usually use 1 Tbls because 2 is pretty hot, so it depends on your taste)
2 tablespoons fresh minced parsley, or 1 tablespoon dried
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon Tabasco
1/2 teaspoon black pepper
1/2 salt

For a cold winter day this chili hits the spot!