Don't worry, I have a no-fail garnish that will make the meat lovers come around to this otherwise vegetarian chili. A sprinkling of crispy chorizo on top of this flavorful chili is all you need to please everyone. (Tortilla chips, avocado, fresh cilantro and a nice sharp cheddar help too though.)
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<br />You can add other vegetables to this, if you'd like. I've used spinach, cauliflower, and zucchini to other versions.
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<br />A note on the squash: Butternut squash is particularly good for holding its shape, but you can use whatever kind you'd like.
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<br />If I have leftover roasted squash on-hand, I'll use that instead. Cut it into 1-inch chunks and add to the pot in the last 10 minutes of cooking instead of at the beginning.

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