Add chipotle pepper, spices and tomato paste. Cook 1 minute.
Add tomatoes, beans, butternut squash cubes and 1 cup water. Reduce heat to medium-low and simmer about 20 minutes or until all veggies are soft. If you like your chili more "brothy" add more water at this point.
Add the chicken to the pot and cook until heated through, 3-5 more minutes. Squeeze in the lime, if using.
Serve with cilantro, Greek yogurt, avocado and/or tortilla chips.
Recipe by Eating Made Easy at https://eating-made-easy.com/black-bean-and-chicken-chili-with-butternut-squash/