Toast the Nutritional Yeast (Optional): For a deeper flavor I highly recommend toasting the nutritional yeast! Warm a large pot over medium heat and add the nutritional yeast. Stir frequently and toast for 3 to 5 minutes, until the yeast darkens in color and becomes fragrant. Remove from the pot and set aside; return the pot to the heat.

Aromatics: Warm the oil in the pot, then add the onion and sauté for 3 minutes, until translucent and beginning to brown. Add the cilantro stems, bell pepper, jalapeños, cumin, smoked paprika, and toasted nutritional yeast to the pot. Sauté for an additional 3 minutes.

Simmer: Add the beans, butternut squash, and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring occasionally to help break things down and reduce sticking.

Serve: Remove from the heat and season the chili with additional salt and pepper to taste, as necessary. Divide the chili into serving bowls and garnish with the chopped cilantro leaves, plus any additional toppings as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.