This recipe came from somewhere online but is said to be inspired by The Vegan Family Cookbook by Brian P. McCarthy. It was quite a hearty chili with both black and pinto beans, butternut squash, bell pepper, carrot, onion, green chiles, and crushed tomatoes. The color was quite appealing with all the orange & yellow fall vegetables in it. The only spices were fresh garlic, cumin, chili powder and salt. I enjoyed the leftovers quite a bit the following day; seemed to have thickened up a bit and the flavors melded together more completely. The recipe called for squash or pumpkin so it can be versatile as well. Not one of our favorite chilis we've made, but it was still pretty good.
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