Boldly spiced, big batch vegetarian chili . . .

Ingredients:
6  garlic cloves or 1 tbsp (15 mL)

          bottled minced garlic
3  onions
Olive oil
1  small butternut squash or

          about 4 cups (1 L) squash pieces
2  (28-oz/796-mL) cans diced tomatoes
14 oz (389 mL) can tomato sauce
1/4 cup (50 mL) chili powder
1 tbsp (15 mL) each ground

          coriander and cumin
1 to 2 tsp (5 to 10 mL) hot red

          chili flakes (optional)
1 tsp (5 mL) each ground

          cinnamon, allspice and salt
3  peppers, preferably a mix of colours
12 oz (341 mL) can corn niblets

          or 2 cups (500 mL) frozen corn
19 oz (540 mL) can black beans

Instructions:
    Coarsely chop garlic and onions. Lightly coat a large wide saucepan with oil and set over medium heat. Add onions and garlic. Stir occasionally until onions start to soften, 10 minutes. Meanwhile, for easier squash peeling, microwave whole squash on high, 2 to 3 minutes. Then cut squash in half. Slice off peel. Scoop out and discard seeds. Cut squash into 1-inch (2.5-cm) pieces.
    Add squash, tomatoes and tomato sauce to softened onions. Sprinkle with chili powder, coriander, cumin, chili flakes, cinnamon, allspice and salt. Stir and bring to a boil. Meanwhile, core and seed peppers. Cut into 1-inch (2.5-cm) pieces. Stir into chili. Reduce heat to medium-low.
    Cover and simmer, stirring often, until squash is fork-tender, 40 to 50 minutes. Meanwhile, drain corn and beans, then rinse and drain again. Once squash is tender, stir into chili. Simmer until warmed through, about 5 minutes.