Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water, for water saute 1 medium onion (any color), diced 3 cloves garlic, minced (or 1 teaspoon garlic powder) 1 heaping Tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon chipotle powder, or to taste 1/4 – 1/2 teaspoon cinnamon, start small 1 small (1 1/2 – 2lb.) butternut squash (about 4 – 5 cups), peeled, seeded & diced 2 red bell peppers, cored, seeded and diced 2 cans (15 oz) black beans, drained and rinsed, or 3 cups home cooked black beans 1 can (15 oz) fire roasted diced tomatoes + juice 2 cups water or vegetable broth 2 – 3 teaspoons cocoa powder or 1 oz of dark chocolate, optional himalayan salt, to taste garnish options avocado cilantro diced onions lime wedges vegan sour cream

Preparation

• Instructions Stovetop: In a large 5 – 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 – 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling. Slow Cooker: Place ingredients into your slow-cooker, finishing with the vegetable broth and give a good stir. Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours. Taste, and season with additional salt and pepper or seasonings as needed. Serve with garnish of choice. Pairs great with my favorite vegan cornbread or jalapeno cornbread muffins! Serves 4 – 6 Store: Keep leftovers stored in the refrigerator, covered, for up to 5 days. For longer storage, store in the freezer in freezer safe containers for up to 2 – 3 months.