1/4
2/4
3/4
4/4
100%
6
By cookieandkate.com
Vegetarian Butternut Squash Chipotle Chili with Avocado
Instructions
Prep:20minCook:1h
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. This recipes serves 3 to 4. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.
Updated at: Fri, 09 Aug 2024 14:19:22 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
29
High
Nutrition per serving
Calories475.7 kcal (24%)
Total Fat17.9 g (26%)
Carbs63.2 g (24%)
Sugars9.8 g (11%)
Protein16.1 g (32%)
Sodium1244 mg (62%)
Fiber17.8 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
1red onion
medium, chopped
2red bell peppers
chopped
1butternut squash
small, peeled and chopped into 1/2-inch cubes
4garlic cloves
pressed or minced
1 tablespoonchili powder
½ tablespoonchipotle pepper in adobo
chopped, start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon
1 teaspoonground cumin
¼ teaspoonground cinnamon
1bay leaf
2 x 15 ouncescans black beans
rinsed and drained, or 3 cups cooked black beans
1 x 14 ouncescan diced tomatoes
small, including the liquid
2 cupsvegetable broth
or one 14-ounce can
salt
to taste
2Avocados
from Mexico, diced
3corn tortillas
for crispy tortilla strips, or substitute crumbled tortilla chips
fresh cilantro
Optional additional garnishes, Chopped
red pepper flakes
Instructions
View on cookieandkate.com
↑Support creators by visiting their site 😊
Notes
17 liked
0 disliked
Go-to
Delicious
Easy
Makes leftovers
Spicy
