Name: Vegetarian Butternut Squash Chipotle Chili with Avocado
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium red onion, chopped; 2 red bell peppers, chopped; 1 small butternut squash (1 1/2 pounds or less), peeled and chopped into 1/2-inch cubes; 4 garlic cloves, pressed or minced; 1 tablespoon chili powder; 1/2+ tablespoon chopped chipotle pepper in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon); 1 teaspoon ground cumin; 1/4 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