Preheat oven to 400 degrees

Place dutch oven on stove and heat on medium heat. I always makes sure the dutch oven is warm before I add any ingredients

Add the oil and onions, cook for about 4 minutes on medium until they are translucent

Add grated garlic to the Dutch oven

Add chopped celery to the onions in the Dutch oven

Next, add green Bell Peppers, julienned

Add 1lb (16oz) cubed butternut squash

Add red kidney beans into the Dutch oven (cooked, from a can, drained)

Open one can of Fire-roasted tomatoes and put them into the Dutch oven

Add the dried spices (Thyme, dill, marjoram, cumin-coriander powder and chili powder)

Add uncooked corkscrew pasta (or any thick pasta) and water. Mix well

Add 2 Bay Leaves and close the lid

Place the Dutch Oven in the oven and cook for 90 Min. Turn off the oven

After 90 min, open the Dutch oven just enough so that you can remove the bay leaves

Add refried beans, lemon pepper and lemon juice to the Dutch oven. Mix well

Place it back into the oven. The oven will still be hot, so, no need to turn it on

Remove after 10 Min, mix it and this vegan chili is ready to serve