Squash-Black Bean Chili

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3 tablespoons extra-virgin olive oil

1 large onion, chopped

2 bell peppers (1 red, 1 yellow), chopped

Kosher salt

3 cloves garlic, minced

1 tablespoon ancho chile powder

1 tablespoon hot or mild New Mexico chile powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

2 tablespoons tomato paste

1 28-ounce can diced fire-roasted tomatoes

2 15-ounce cans black beans (do not drain)

2 bay leaves

1 small butternut squash (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)

1 small rutabaga (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 1/2 cups)

Pepitas, sliced scallions and shredded cheddar cheese, for topping

Pepitas, sliced scallions and shredded cheddar cheese, for topping 

Cornbread, for serving