That butternut squash chili recipe.

Original recipe courtesy of The Healthy Slow Cooker by Judith Finlayson.  I like my chili a little bit spicier, so I took some liberties with the original recipe, as indicated in parentheses.

Vegan Friendly Squash and Black Bean Chili, makes 6 servings

• 1 tbsp olive or coconut oil
• 2 onions, finely chopped
• 4 cloves garlic, finely minced
• 2 tsp chili powder (Used a mix of 2 tsp regular chili powder and 2 tsp Aji Amarillo powder)
• 1 tsp dried oregano leaves (Omitted)
• 1 tsp salt
• 1 tsp cumin seeds, toasted (Used dried cumin)
• 1 piece cinnamon stick
• 1 28 oz can tomatoes, including juice, coarsely chopped
• 1 14 – 19 oz can black beans, drained and rinsed OR 1 cup dried black beans, soaked, cooked, and drained
• 4 cups cubed and peeled butternut squash
• 2 green bell peppers, diced (Omitted)
• 1 4.5 oz can chopped mild green chiles (Used hot green chiles)
• 1 finely chopped chipotle pepper in adobo sauce, optional (Used 2 chipotle peppers)
• Finely chopped fresh cilantro leaves (Omitted)

1. In a skillet, heat oil over medium heat for 30 seconds.  Add onions to pan and cook, stirring, until softened, about 3 minutes.  Add garlic, chili powder, oregano, salt, toasted cumin, and cinnamon stick and cook, stirring, for 1 minute.  Add tomatoes with juice and bring to a boil.  Transfer to slow cooker stoneware.  Add beans and squash and stir well.
2. Cover and cook on low for 8 hours, or on High for 4 hours, until squash is tender.  (6 hours on low seemed sufficient to me.)  Add bell peppers, chiles, and chipotle pepper, if using.  Cover and cook on High for 20 minutes, until bell pepper is tender.  Discard cinnamon stick.  When ready to serve, ladle into bowls and garnish with cilantro.

Nutritional information per serving:  171 calories, 6.6 g protein, 33.5 g carbohydrates, 8.1 g dietary fiber, 3.1 g fat (0.4 saturated, 1.8 monounsaturated, 0.6 polyunsaturated), 0 mg cholesterol, 976 mg sodium.