Chilly Weather Chili

• 1.5 tablespoons olive oil
• 2 large yellow onions, diced
• 8 cloves garlic, peeled and crushed
• 2.5 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 large butternut squash, peeled, seeded, and cut into 1/2 inch cubes (about 2 1/4 pounds once cut)
• 2 cans (14.5 ounces) diced fire-roasted tomatoes
• 1 can (15 ounces) black beans, thoroughly drained and rinsed
• 1-2 chipotle chili from canned chipotle chiles in adobo, minced
• 2 teaspoons dried oregano
• 6 cups filtered water (or low sodium vegetable broth)
• 2 cups cooked farro or brown rice
• salt & pepper to taste

1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just shining. Add onions and saute, stirring frequently, until soft and beginning to brown (about 8 minutes). Add garlic, chili powder, and coriander and continue to saute until fragrant (about 1 minute).
2. Stir in squash, tomatoes, beans, chipotle, oregano, and water and bring to a boil. Reduce heat to low, cover pot with lid slightly ajar, and simmer for 30 minutes, or until squash is fork tender. Stir in farro or rice, season to taste, and serve.

olive oil, yellow onions, garlic, chili powder, ground coriander, butternut squash, tomatoes, black beans, chiles, oregano, filtered water, brown rice, salt

Taken from food52.com/recipes/33504-chilly-weather-chili (may not work)