Butternut Squash and Chipotle Chili with Avocado
This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats.
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash (about 1½ lbs.), peeled and chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ¼ teaspoon ground cinnamon
- sea salt, to taste
- 1-2 chipotle peppers in abodo, minced
- 1 bay leaf
- 1 14 oz. can fire-roasted diced tomatoes, including liquid
- 2 14 oz. cans low-sodium black beans, drained and rinsed
- 2 cups vegetable broth
- 2 avocados, diced
- chopped cilantro, fro garnish
- chipotle hot sauce, for garnish
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add onion, bell pepper, squash, and garlic and sauté until the onions begin to turn translucent, stirring occasionally, about 10 minutes.
- Reduce heat to medium-low. Add the chili powder, cumin, cinnamon, and salt. Stir until vegetables are evenly coated, then add the bay leaf, tomatoes, beans, and vegetable broth. Cover and simmer for one hour, stirring occasionally. Taste for spice level and adjust, as needed.
- To serve, remove bay leaf, then ladle into individual bowls and top with avocado and cilantro. If desired, spice it up with some chipotle hot sauce.