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1
Prepare ingredients: Chop the red onion and the bell peppers. Small dice the celery and set aside with the onion and peppers. Peel the butternut squash, remove seeds, and chop into 1/2-inch cubes. Mince the garlic cloves. Drain and rinse the black beans. Prepare the coffee, if using, and set aside.
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2
In a 4-6 quart Dutch oven or stockpot, heat olive oil over medium-high until shimmering. Saute the onion, bell pepper, celery, and butternut squash until the onions begin to soften, about 7-8 minutes. Once the onions become translucent, reduce the heat to medium-low.
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3
Add garlic, chili powder, cumin, cocoa powder, and chopped chipotle and cook, stirring regularly, until the spices are fragrant and the vegetables are evenly coated, about 30 seconds.
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4
Add tomatoes, beans, and vegetable broth (and coffee, if using) and stir to incorporate all the ingredients. Bring the mixture to a boil and then reduce the heat to a simmer, cooking for 30 minutes or until the vegetables are very soft and the liquid has reduced and thickened a bit. Before serving, season with salt and black pepper to taste.
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5
To serve, divide the chili between bowls and top with a dollop of sour cream and a sprinkle of chives and lime wedges on the side.
