Stir in the chipotle, being judicious, and the cilantro. Season with salt and pepper to taste. Stir in the beans and the tomatoes with their juice and bring to a boil. Reduce the heat to medium-low and simmer until the tomato juices thicken, about 20 minutes. A roasted acorn squash is cooked with butter, onions, carrots, garlic, and chicken stock. Slice the ends off of squash and cut them into 1/4 inch (1/2 centimeter) slices. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes. Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Add the onion and green pepper and cook, stirring occasionally, until softened, about 3 minutes. Heat the oil in a large saucepan over medium heat. Cut a small slice off the bottom of each squash half so it rests flat. Add ½ cup water and cover with aluminum foil. Position rack in center of oven and preheat oven to 450 degrees. Place the squash on a baking sheet and toss with oil and salt. Brush the cut surfaces with oil and season with salt and pepper. Place, cut sides down, in the roasting pan. For the squash: Preheat oven to 400 degrees. To prepare the squash, cut each squash in half lengthwise and remove the seeds.Position a rack in the center of the oven and preheat to 400☏.There’s nothing like spicy chili to warm you from the inside out.

Beans and roast acorn squash