In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add diced yellow onion and red bell pepper, sautéing for about 5 minutes until softened and lightly translucent. Then, stir in minced garlic and cook for an additional minute until fragrant.

Add chili powder, smoked paprika, ground cumin, cinnamon, salt, and black pepper to the softened vegetables. Stir well and let the spices bloom for about 30 seconds, allowing their flavors to enhance.

Incorporate the diced butternut squash and sweet potatoes into the pot, stirring occasionally while cooking for 3-4 minutes. This will caramelize their edges slightly, enhancing sweetness and contributing to a wonderful texture.

Stir in the crushed tomatoes, black beans, kidney beans, and vegetable broth. Scrape the bottom of the pot to lift any flavorful bits that have formed.

Bring the mixture to a vigorous boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, or until the vegetables are tender but still retain their integrity.

If your chili is too thick, stir in additional broth to reach your desired consistency. Conversely, if it’s too thin, simmer uncovered for a few more minutes to reduce it.

Ladle your hearty Butternut Squash & Sweet Potato Chili into bowls and garnish with your choice of toppings. Fresh cilantro, creamy avocado, lime wedges, or vegan sour cream add incredible flavor and texture.