This is very similar to a yummy version I have been making for a year or two, though that one had slightly different spices and no chipotle. The chipotle made it perfect - will never make chili w/o it again! For this recipe, I skipped the chili powder and used 1 TB cumin, 1 tsp paprika, 1/2 tsp cayenne and the 1/2 tsp cinnamon. I skipped the malt syrup too. Delicious! Good with a little dollop of sour cream or yogurt too.
A tip for the chipotles I learned for soup making - buy the canned ones in adobo. Lay a sheet of wax paper on a cookie sheet and lay each chili on it. Heap a big spoonful of sauce on each and freeze. When frozen, toss them all in a freezer bag. To use for something like this chili, simply take a frozen one out and chop it up - you get the chili and sauce all in one.
I love this chili so much! I make it all the time. When I don't have the barley malt syrup, I use a good squeeze of honey. I also add the cilantro to the pot a few minutes before serving into bowls. Sometimes my grocery store doesn't have the chipotle chile or adobo sauce, so I substitute it with one of those tubes of red pepper sauce found in the produce section. Don't leave your soup on too high for too long, or your squash will be mushy. Thanks for posting this delicious recipe!!
This was quite good. Beautiful colors - a very pretty dish. Made as written, except for the malt syrup - subbed a pinch of sugar. Nice balanced flavors, and a richness that suggested there was meat in it - but there isn't. DH and DD suggested adding cilantro, which I will next time I make it.