Slow-Cooker Chipotle Butternut Squash Chili

1 butternut squash, peeled, seeds removed, chopped into bite-sized (or buy a bag pre-chopped)
1 yellow onion, diced
4 cloves of garlic, chopped finely
1 red bell pepper, diced
1 yellow bell pepper, diced
1 15-oz. can of fire-roasted tomatoes
1 15-oz. can of tomato sauce
2 cups veggie broth
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 T. chili powder
1 t. cumin powder
1/2-1 T. coconut sugar
1 bay leaf
1 T. chili in adobo sauce (more or less depending on your spiciness level)
salt to taste (added after cooking)

Add onions to your pressure cooker pot, and steamfry until golden brown on SAUTE/BROWN setting. Add a bit of veggie broth if the onions begin sticking to the bottom. Then, add all of the rest of the ingredients EXCEPT the salt to the pot. Cook on SLOW COOKER setting for 4-6 hours (make sure to move the valve to VENTING)--making sure the butternut squash pieces are tender. If the chili seems thinner consistency than you'd like when it's finished, open the top and cook on the SAUTE/BROWN setting for about 5 minutes until it thickens a bit more. Stir gently while cooking. Serve with Oil-Free Cornbread or Corn Muffins.