Squash Black Bean Chili

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 bell peppers (1 red, 1 yellow), chopped
• Kosher salt
• 3 cloves garlic, minced
• 1 tablespoon ancho chile powder
• 1 tablespoon hot or mild New Mexico chile powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 1 28-ounce can diced fire-roasted tomatoes
• 2 15-ounce cans black beans (do not drain)
• 2 bay leaves
• 1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
• 1 small rutabaga (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)
• Pepitas, sliced scallions and shredded cheddar cheese, for topping
• Pepitas, sliced scallions and shredded cheddar cheese, for topping
• Cornbread, for serving

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