• prep: 20 min
• cook: 1 hr
• total: 1 hr 20 min

servings:

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.

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 1 small butternut squash (1½ 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

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