Vegetarian Butternut Squash Chipotle Chili

cookieandkate.com

Renée Flipot

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

Cook Mode Prevent your screen from going dark

Directions at cookieandkate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer