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Chipotle Butternut Squash Chili with Black Beans
Ingredients
  • 1 onion, diced (215 g, about 1 ½ cup)
  • 1 red bell pepper, diced (140 g, 1 ¼ cup)
  • 3 cloves garlic, minced or grated (about 2 tbsp)
  • 1 chipotle pepper in adobo, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • pinch of cinnamon
  • 1 bay leaf
  • 1 small butternut squash, peeled and cubed (815 g whole weight, 605 g/4 cups diced)
  • 1 540 mL can black beans, drained and rinsed
  • 1 796 ml can diced fire-roasted tomatoes
  • 2 cups vegetable broth (500 mL)
  • ½ tsp salt
  • ½ lime, juiced
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  • Cook Mode Prevent your screen from going dark
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