Vegetarian Butternut Squash Chipotle Chili with Avocado

Name: Vegetarian Butternut Squash Chipotle Chili with Avocado
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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; Fine salt, to taste; 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; 2 ripe avocados, diced; 3 corn tortillas for crispy tortilla strips, or a handful of crumbled tortilla chips; Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes

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 recipe yields about 12 cups, enough for 4 to 6 bowls. 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, 29 Nov 2024 21:18:10 GMT