Recipe Image

Vegetarian Butternut Squash Chipotle Chili with Avocado

Full recipe at cookieandkate.com

Utensils needed:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1 1/2 pounds or less), peeled and chopped into 1/2-inch cubes
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • 1/2+ tablespoon chopped chipotle pepper in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1/4 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

Overview

Prep Time:
20 m
Cook Time:
1 h
Total Time:
1 h 20 m

Category

Main

Cuisine

American

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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