Step 1: Heat olive oil in a dutch oven over medium heat. Add onion, bell pepper, and garlic; cover and cook 5-7 minutes or until tender. Add chili powder, cumin and red pepper flakes; cook 1 minute, stirring constantly.
Step 2: Add butternut squash and next 6 ingredients (through chiles). Cover and cook on med until Squash is heated through. Turn to low and Simmer until vegetables are tender and chili is thick.
Step 3: Ladle chili into bowls, Sprinkle with cheese; top with Avocado if using, fresh cilantro and serve with lime wedges.
Paired with Bagueri Cabernet
Adapted from Cooking Light Soups and Stews Fall 2021