Butternut Squash Chipotle Chili with Avocado
Cookie and Kate
Cookie and Kate
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • ½ + tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 1 small can (14 ounces) diced tomatoes, including the liquid**
  • 2 cups vegetable broth (or one 14-ounce can)
  • Salt, to taste
  • 2 Avocados from Mexico, diced
  • 3 corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)
  • Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes

Instructions

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