Heat a large pot or Dutch oven over medium heat and add a bit of olive oil. Once the oil is hot, toss in your chopped onions and sauté for about 4-5 minutes, until they become soft and translucent.

Add in the minced garlic and cook for another 1-2 minutes until fragrant. This step builds the savory foundation for your chili!

Stir in your chili powder, cumin, paprika, and a pinch of cayenne pepper if you like a little kick. Let the spices toast in the oil for about 30 seconds—this will release their natural oils and flavors, enhancing the depth of your chili.

Now, add the diced butternut squash and give everything a good stir. The squash will soften as it cooks, adding a nice creamy texture to the chili.

Pour in the diced tomatoes (along with their juices) and stir to combine. The tomatoes will form the base of your chili sauce, blending beautifully with the squash and spices.

Stir in your kidney beans and pour in the vegetable broth (or chicken broth if you're not vegetarian). Give everything another good mix.

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the squash is tender and the flavors have melded together.

Taste your chili and adjust the seasoning to your liking. If you want more heat, add a pinch of chili flakes or hot sauce. If you prefer a sweeter flavor, add a drizzle of maple syrup or a spoonful of brown sugar.

Once the squash is tender and the flavors are balanced, serve up your chili hot!