Long story short - I found this recipe years ago on a website that I can't currently find anymore, but I wanted to share it with you all. It is a vegan chili that packs a punch, with plenty of protein and all the savory goodness of warm spices, and just a hint of that fall color and flavor, it's a go to meal that's both easy and satisfying. 

No more story time (isn't that annoying?), without further ado...

ABC's The Chew's Butternut Squash Chili Recipe

Ingredients: 

• 2 Tablespoons Olive Oil
• 1 Medium Red Onion Chopped
• 2 Red Bell Peppers Chopped
• 1-1/2 pounds Butternut Squash , chopped into half inch cubes
• 4 Garlic Cloves Pressed or Minced
• 1 Tablespoon Chili Powder
• 1/2 Teaspoon Chipotle Peppers in Adobo (I like 1-2 chopped) - adjust for taste
• 1 Teaspoon Ground Cinnamon
• 1 Teaspoon Cumin
• 1 Bayleaf
• 2 Cans (15 oz) Black Beans Rinsed and Drained
• 1 Can (14 oz) Duced Tomatoes Including Liquid (I prefer fire roasted)
• 2 Cups Vegetable Broth (Chicken works too if not trying to be vegetarian)
• Salt to Taste
• Garnishes: chopped avocado, tortilla chips (great for those end of the bag crumbs!), cilantro, red pepper flakes

Instructions: 

1. Warm olive oil in large pot til shimering
2. Add onion, bell pepper, and butternut squash, cook until onions are transluscent
3. Return heat to mediun low
4. Add garlic, chili powder, chipotle peppers, cumin, and cinnamon. Cook until fragrant - about 30 seconds
5. Add bay leaf, black beans, tomatoes, and broth - stir to combine
6. Cover for 1 hour, stirring occasionally
7. Taste halfway through, and add chipotle peppers to taste. 
8. Cook until butternut squash is tender. 
9. Removed bay leaf, add salt to taste. 
10. Garnish to your hearts content. 

It also freezes well too. 

Recommended pairing: Thacher Winery's "Working Holiday" GSM Red Blend.