Step 1

Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the sausage and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes.

Step 2

Push sausage to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan.

Step 3

Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

Step 4

Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds.

Step 5

Add squash, red pepper, tomatoes and 4 cups chicken stock, scraping the bottom of the pan to release any stuck bits.

Step 6

Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, about 45 minutes.

Step 7

Stir the beans and chia seeds into the chili and heat through, about 5 minutes.

Step 8

Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar.

Step 9

To serve chili, top with cilantro leaves, shredded cheese, jalapenos, chopped green onion and/or sour cream if desired.