Chili for a very chilly day!

Last night we had a few neighbors over to help us enjoy a big pot of veggie chili! It was the perfect night for it- with feet of snow outside we were looking for something to warm our tummies. I used a recipe from Cooking Light but made some many changes that I think I can now take credit for this one. I also made jalapeno cornmeal pancakes (Joy of Cooking) to dip in our chili. I suggest making this a night ahead or make it first thing in the morning so the flavors have time to meld. Our friends loved it and we all topped it with our favorite things: sharp cheddar, scallions, sour cream, and Walla Walla Sweet Onion Sausage (for the meat eaters). Sorry about the photo- it smelled so good that we ate it all before i could take a photo! Below is the chili recipe- enjoy!

Yummy Veggie Chili!
2 red bell peppers
3 TBSP olive oil
1 large onion chopped
2 TBSP ground cumin
2 tsp chili powder (I like ancho)
1 tsp paprika
1 TBSP oregano
1 Chili in Adobo sauce- finely chopped (if you are afraid of the heat do not add this)
4 cloves garlic thinly sliced
3 cups veg broth
1 can tomato paste
2 cups cubed peeled butternut squash
1 (28 oz) can tomatoes- undrained and chopped
1 can pinto beans- rinsed
1 can kidney beans-rinsed
1 can black beans-rinsed
1 can cannelloni beans-rinsed
Toppings of your choice!

1) Preheat Broiler
2) Cut peppers in half remove seeds and membranes and place cut side down on a oiled baking sheet and roast until blackened. Remove from oven and place in sealed paper-bag for 15 minutes. Remove from bag and peel away skin. Chop peppers.
3) Heat in a large pot over medium heat oil add onion and cook for 15 minutes until wilted. Stir in spices and garlic and cook 1 minute to combine. Add peppers, squash, broth, tomato paste, and chopped tomatoes and bring to a simmer. Cook 20 minutes. Add beans cook another 25 minutes until slightly thickened.