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