black bean & butternut squash chili
tasteovers by jackie
tasteovers by jackie
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Ingredients

  • 1 3/4 cups each
  • 2 teaspoons unrefined peanut or avocado oil
  • 1 medium red onion, diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño with or without seeds, minced
  • 1 large clove garlic, minced
  • 1 1/2 cups low-sodium vegetable broth
  • 2 teaspoons red wine vinegar or fresh lime juice
  • 1 (15-ounce) can crushed roasted tomatoes
  • 2 cups finely diced butternut squash (10.5 ounces)
  • 2 teaspoons chili powder
  • 1/2 teaspoon pumpkin pie spice or cinnamon, or to taste
  • 1/4 teaspoon sea salt, or to taste
  • 2 tablespoons chopped fresh cilantro + 4 cilantro sprigs
  • 2 (15-ounce) cans organic black beans, drained
  • 1/2 Hass avocado, peeled, pitted, and diced

Instructions

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