Chili and corn bread

This is a simple meal that freezes well. It's great for leftovers later in the week.

Start by preheating the oven to 400F.

Make the chili

1. Chop the squash into small cubes and roast in the oven until tender.
2. Thinly dice the onions, carrots, and garlic.
3. Drizzle oil into a pot over medium heat and brown the onions and garlic. After 3 – 5 minutes add the veggie ground beef. Cook for another 3 minutes, stirring periodically.
4. Add in the can of diced tomatoes, cumin, chili powder, chipotle, cocoa powder, tomato paste, salt and pepper. Mix well.
5. Mix in the cubed squash, corn, carrots, and pinto beans.
6. Add in 1 1/2 cups of water.
7. Mix well and simmer for 10 – 15 minutes.

Make the cornbread

1. Combine the cornmeal, flour, brown sugar, baking powder, baking soda, and 1/2 tsp of salt in a bowl. 
2. In a separate bowl, mix the buttermilk, eggs, and melted butter.
3. Combine the contents of the two bowls and mix until blended.
4. Stir in 1 cup of shredded cheddar cheese.
5. Pour into a greased baking pan and bake for 20 minutes at 400F.