On these recently cold days I was craving a hearty meal that was both filling and satisfying. I opened up the cabinet and refrigerator and found the following ingredients, so I decided on a chili. I hope you enjoy it as much as I did.

Vegetarian Chili (4-6 healthy servings)

3 cups of peeled and 1/2 inch cubed butternut squash from 1 small squash

4 Tbl olive oil (divided)

1/2 Tsp Kosher salt and 1/4 Tsp finely ground pepper

1 Tsp cumin

1 Tbl chili powder (medium or hot)

1 7oz can of chipotle salsa (can be found in the Latin food section)

4 stalks of celery small dice

1 medium onion small dice

2 Tsp garlic powder

1 Tsp onion powder

2 14 oz cans of cannellini beans drained and rinsed

1 28 oz can of diced tomatoes

1 cup water

1 cup corn kernels (frozen works fine)

3 oz bittersweet chocolate (Taza)

Additional salt to taste

Preheat a 400 degree oven. Prepare a foil lined baking sheet and toss the squash with 2 Tbl olive oil along with the salt and pepper. Place in the oven for approximately 15 minutes. The squash should be fork tender but not fall apart. In a medium sized pot over medium heat add the remaining olive oil, cumin and chili powder. Let your spices toast in the oil for 1 minute. Turn the heat down to low, then add the chipotle salsa and stir. Add the celery, onion, garlic powder, onion powder, beans, tomatoes, water and butternut squash. Cook over medium low heat for 10 minutes. Stir in the corn and chocolate, turn off the heat and let stand for 5 minutes. Stir and adjust seasoning, if needed. Garnish with fresh cilantro, sour cream or Greek yogurt. Serve with your favorite tortilla chips.