Here you have a fantastic one pot meal that will surely please all types of eaters. It's adapted from Cookie & Kate. Easy to put together and ready in about 1 1/2 hours from start to finish. The little bit of cinnamon in this makes it feel like a true autumn meal and pairs well with the warm chili and chipotle spices, and if using the cocoa you will add another depth to the dish. Simple, delicious & hearty! If you have leftovers, even better because as it sets the flavors mingle making for a great meal the next day. In fact, it was too dark to take photos yesterday so these are the leftovers...I had this bowl of chili for breakfast and it was delicious. To top it off I sliced some corn tortillas into thin strips, placed them on a cookie sheet, added a bit of olive oil, dusted them lightly with chipotle powder and put them under the broiler on high until they were crisp. It made for a nice crunchy topper. Avocado would also be fabulous adding a nice creaminess here and there!

• 1/4 cup water, for water saute
• 1 butternut squash (about 3 - 4 cups), peeled, seeded & diced
• 1 medium red onion or 2 large shallots, diced
• 2 red bell peppers, cored, seeded and diced
• 3 large cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon chipotle powder, or to taste
• 1 teaspoon cumin
• 1/4 - 1/2 teaspoon cinnamon, start small
• 1/2 teaspoon cocoa powder, optional
• 3 cans (15 oz) black beans, drained and rinsed, or 4-5 cups home cooked black beans
• 2 cans (15 oz) fire roasted tomatoes + juice or 3 to 4 fresh tomatoes, diced
• 2 cups water or vegetable broth
• himalayan salt, to taste