A hearty, slow-cooked vegan chili made with butternut squash, black beans, pinto beans, chili seasonings, and cinnamon.
In a medium sized pan over medium heat, warm the olive oil and cook the onions, stirring frequently, until they have softened and have a bit of color, about 5 min. Add the garlic, chili powder, chipotle, oregano, cumin and salt. Cook 1 minute longer, then transfer to your slow cooker.
Add the tomato, rinsed beans, squash and cinnamon stick to the slow cooker. Cook on Low for 6½ hours or on High for 3½ hours, until squash is tender.
Discard cinnamon stick, ladle into bowls and serve.
Keywords: vegetarian chili, butternut squash chili