Spicy Butternut Squash Chili
Preheat a heavy skillet on high heat. Add the tomatoes, garlic and tomatillos. Allow them to char on one side. Turn over and allow to char on the other side. Remove from heat. When cool enough to handle, peel the garlic and remove the stems from the tomatoes and tomatillos. Combine with the chipotle chilies in a blender and pulse until smooth but still slightly chunky.
Heat oil in 4-quart pot over medium heat. Add chili powder, green and red peppers, and onions; sauté for 5 minutes. Add butternut squash, oregano and cayenne pepper; sauté for 5 minutes. Stir in corn, black beans, tomato mixture, salt and water; cook for 15 minutes or until the squash is tender, but not mushy.