Vegetarian Chili with Corn and Winter Squash

Nothing warms the soul on a blustery day quite like a bowl of hearty chili.  This vegetarian version hits the spot with a little sweetness from winter squash and corn, and a little smokiness from chipotle peppers.  I used a combination of butternut and kabocha, but any winter squash will do. Garnish with some plain yogurt instead of sour cream and some fresh avocado slices for a savory, creamy dinner.  Serve with corn bread for a new family favorite.

Vegetarian Chili with Corn and Winter Squash

• 1 medium onion, chopped
• 1 large bell pepper, chopped
• 2 garlic cloves, minced
• 3 T chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups peeled and diced (about 1-inch pieces) winter squash
• 1 can kidney beans, drained and well-rinsed
• 1 can black beans, drained and well-rinsed
• 1/2 cup water
• 1 cup fresh or frozen corn kernels
• 1 1/2 tsp sea salt
• 2 14.5 oz cans diced tomatoes
• 1 7 oz can green chiles
• 1 chipotle pepper in adobo sauce, minced (please note that it is one pepper, not one jar!)
• dash of nutmeg
• dash of freshly cracked black pepper
• plain yogurt (optional)
• avocado slices (optional)

1. Heat a large skillet over medium heat.  Spray with cooking spray and add onion, bell pepper, and garlic.   Sauté for five minutes or until lightly browned.
2. Combine onion mixture with cumin, coriander, and chili powder in a large slow cooker (at least 5 qt).  Add squash and remaining ingredients except yogurt & avocado and stir to combine.  Cover slow cooker and cook on low setting for 8 hours.  
3. Divide chili into bowls and garnish with plain yogurt and avocado, if desired.  Serve with cornbread.

Yield:  6-8 servings