Begin by roasting the bell pepper over an open flame or under a broiler until the skin blisters and chars. Allow it to cool slightly, then peel and chop it into small pieces. This adds smoky depth to your chili.
Heat olive oil in a skillet over medium heat, then add minced garlic and cook for about 30 seconds until fragrant and lightly golden. This releases the garlic's aroma and flavor.
Add the diced squash or pumpkin to the skillet and cook for 5-7 minutes until it starts to soften and turn slightly golden. This pre-cooks the vegetable, helping it break down in the slow cooker.
Transfer the sautéed vegetables, roasted peppers, drained beans, diced tomatoes (with their juice), cumin, smoked paprika, chili powder, and vegetable broth into the slow cooker. Stir everything together to combine well.
Cover the slow cooker with its lid and set to low. Let the chili simmer gently for 6 hours, allowing the flavors to meld and the vegetables to become tender. You’ll hear a gentle bubbling as it cooks.
Once cooked, stir the chili gently and taste for seasoning. Add salt as needed to enhance the flavors and adjust the spice level if desired.
Serve the chili hot, garnished with fresh herbs like cilantro or a squeeze of lime, if desired. The thick, hearty mixture is perfect for spooning into bowls and enjoying with crusty bread or rice.
