Vegetarian Butternut Squash Chipotle Chili

cookieandkate.com

Kathy Krauss

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

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 ripe avocados, diced

3 corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)

Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes

Directions at cookieandkate.com

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