This is my favorite chili recipe! It is amazing how delicious the butternut squash becomes while slowly cooking. I have adapted this recipe from the “Gluten-Free Goddess” Blog.1 TBS extra virgin olive oil 6 cloves garlic, minced 1 tsp each: cumin, chili powder, ginger 1 medium sweet onion chopped 1 red bell pepper, cored, seeded, diced 2 cups butternut squash, cubed 3 cups veggie broth (you might need more) 1 28-oz can tomatoes (to make it extra spicy get the tomatoes with chilies) 2 14-oz cans black beans, rinsed & drained 1 14-oz can while northern beans or red kidney beans, rinsed & drained 1 TBS balsamic vinegar (optional) 1 jalapeno, seeded (optional for extra kick) 1 fresh lime, juice In slow cooker: Drizzle the olive oil in the bottom of the cooker, add the garlic & spices and stir to combine. Add remaining ingredients EXCEPT the lime juice. Gently stir to mix everything. Cover and cook on low for 5-6 hours. On stove top: Heat oil in large pot over medium heat, add spices, stir and heat through for a minute. Add onions and stir for a few minutes. Add the remaining ingredients EXCEPT the lime juice. Cover and bring to simmer for about 1 hour, check occasionally to stir and add more broth if needed. Before serving squeeze fresh lime juice over the chili.