Butternut Squash and Black Bean Stew

Name: Butternut Squash and Black Bean Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 Tbsp olive oil; 1 onion, diced; 1/2 fennel bulb, cored and diced; 2 carrots, peeled and diced; 1 jalapeño, seeded and minced; 4 cloves garlic, minced; 1 small butternut squash, peeled, seeded and cut into about 1 1/2 inch chunks; Kosher salt and black pepper, to taste; 1 Tbsp chili powder; 2 tsp ground coriander; 1 tsp smoked paprika; 1 14.5 oz can of fire roasted diced tomatoes; 1 cup chicken stock (or veggie); 1 14.5 oz can of black beans, drained and rinsed; 1/2 cup chopped fresh cilantro, plus more for serving; Steamed white rice, for serving; Queso fresco and pickled jalapeños, for serving