Vegetarian Butternut Squash Chipotle Chili
Ingredients
The base
-
2
tablespoons
olive oil
-
1
medium
red onion, chopped
-
2
medium
red bell peppers, chopped
-
1 ½
pounds
butternut squash, peeled and chopped into ½-inch cubes
-
4
cloves
garlic, pressed or minced
-
to taste
fine salt
-
1
tablespoon
chili powder
-
½
tablespoon
chopped chipotle pepper in adobo
-
1
teaspoon
ground cumin
-
¼
teaspoon
ground cinnamon
-
1
leaf
bay leaf
-
2
cans (15 ounces each)
black beans, rinsed and drained
-
1
small can (14 ounces)
diced tomatoes, including the liquid
-
2
cups
vegetable broth
Toppings
-
2
ripe
avocados, diced
-
3
corn tortillas
for crispy tortilla strips
-
to taste
optional garnishes (chopped fresh cilantro and/or red pepper flakes)
Instructions
- Heat olive oil in a Dutch oven over medium heat and sauté onion, bell pepper, and butternut squash with a pinch of salt until onions are translucent.
- Reduce heat to medium-low, add garlic, chili powder, chipotle peppers, cumin, and cinnamon, and cook until fragrant.
- Add bay leaf, black beans, diced tomatoes with juices, and vegetable broth. Stir and cover, cooking for about 1 hour, stirring occasionally.
- Check for doneness; the butternut squash should be tender and the chili thickened. Remove the bay leaf and adjust salt to taste.
- For crispy tortilla strips, slice tortillas into strips and fry in olive oil until golden and crispy.
- Serve the chili topped with crispy tortilla strips and diced avocado, and add any additional garnishes if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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