purely vegetarian butternut squash chili

recently i saw a recipe for butternut squash chili with beef brisket.  i happen to love both of those things so it peaked my interest.  but i have been working on vegetarian options for my upcoming class so i opted to make a butternut squash chili without the meat or the beans.  here's how it went

2 green peppers diced 

1 red pepper diced 

2 small onions diced

2 cloves garlic smashed

2 chipotle chilis in adobo minced

season liberally with salt and pepper

saute briefly until peppers start to soften

add 4-6 oz of beer and reduce until 1/2 the beer is gone

add 

1 cup vegetarian stock

1 tsp cumin

1/4 tsp bittersweet smoked paprika

1 28 oz can roasted tomatoes chopped

1 14 oz can diced tomatoes

simmer for 10 to 15 minutes

add 4 cups diced butternut squash

1/2 tsp cinnamon

1 tsp brown sugar

simmer over low heat until squash is tender

taste and reseason if necessary

it may need cumin, salt, chipotle, brown sugar, or cinnamon 

before serving stir in chopped cilantro