• 2 cans fire-roasted tomatoes with juices
• 1 can black beans + 1 can red kidney beans
• 1 Butternut squash, cubed
• 2 Green bell peppers, sliced
• 1 sweet Onion, diced
• 2 tsp ground Coriander
• 3 Tbs minced Garlic
• 2 tsp Oregano
• 2 Tbs Chili powder
• 1 Tbs ground Cinnamon
• 2 Tbs Olive oil
• 1 Tbs ground Cumin
• 1 salt and freshly ground black pepper, to taste
• optional to add vegetable broth or water- I added about 12 oz with a vegan bullion cube

-In soup pot heat olive oil stove top on medium heat. Add in garlic and onions. Stir in all spices.
-Sauté about 5 minutes and add in sliced green peppers.
-Once veggie start to soften, pour in fire-roasted tomatoes with juices, and broth (optional). Mix all ingredients well.
-Bring chili to a simmer covered for 10 minutes, letting all flavors soak in.
-Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender,  but not mushy
-Add salt and pepper to taste
-Serve warm