Vegetarian Butternut Squash Chipotle Chili with Avocado
"Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. Top with creamy avocado for an easy meal that satisfies vegans, carnivores and gluten-free eaters alike...."
INGREDIENTS
•
1 medium red onion, chopped
•
2 red bell peppers, chopped
•
1 small butternut squash (1½ pounds or less), peeled and chopped
•
4 garlic cloves, pressed or minced
•
2 tablespoons olive oil
•
ground sea salt
•
1 tablespoon chili powder
•
1 teaspoon ground cumin
•
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 bay leaf
•
¼ teaspoon ground cinnamon
•
14-ounce can diced tomatoes, including the liquid**
•
4 cups cooked black beans or 2 cans, rinsed and drained
•
14-ounce can (about 2 cups) vegetable broth
•
2 Avocados from Mexico, diced
•
3 corn tortillas for crispy tortilla strips*** (or substitute crumbled tortilla chips)
•
cilantro (optional, for garnish)
Comments & Reviews
Just A Pinch Sweepstakes