Add the celery and red onions, and sauté for 3 minutes. Then, add the garlic, and sauté for 30 seconds longer.
Add the ground beef and cook, breaking up the beef with a wooden spoon, until it’s cooked through, about 5 minutes.
Add the red pepper flakes, cumin, paprika, coriander, onion powder, garlic powder, salt, and pepper to taste. Mix everything well.
Add the red bell peppers, butternut squash, diced tomatoes, tomato sauce, and chicken broth.
Stir, bring to a boil, cover with a lid, and bring to a simmer. Cook the chili for 30-40 minutes.
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