Vegetarian Butternut Squash Chipotle Chili With Avocado
This flavorful and comforting chili is loaded with hearty ingredients like black beans, butternut squash, and colorful bell peppers. Infused with aromatic spices and a touch of chipotle heat, this dish is a cozy and nutritious meal that is perfect for chilly nights. Topped with crispy tortilla strips and creamy avocado, it's a satisfying and delicious bowl that will surely warm both your body and soul.
— Constant Cookbook
Ingredients
- 1 medium red onion, chopped
- 2 red bell peppers, chopped (or equivalent jarred roasted red peppers)
- 1 small butternut squash (less than 1 1/2 pounds), peeled and chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- ground sea salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2+ tablespoon chopped chipotle in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 14-ounces canned diced tomatoes, including the liquid**
- 4 cups cooked black beans or 2 cans, rinsed and drained
- 2 cups OR one 14 oz. can vegetable broth
- 2 Avocados from Mexico, diced
- cilantro (optional, for garnish)
- 3 corn tortillas for crispy tortilla strips***
Instructions
- In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
- Turn the heat down to medium-low and add the garlic, chili powder, 1/2 tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
- You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.
- To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by 1/4 inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
- Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.
Cook Time
1H
Prep Time
PT20M
Yield
4
Nutrition
- Serving Size: One bowl with crispy tortilla strips
- Calories: 591 calories
- Sugar Content: 12.5 g
- Sodium Content: 1069.4 mg
- Fat Content: 23.9 g
- Saturated Fat Content: 3.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 84 g
- Fiber Content: 29.8 g
- Protein Content: 20.3 g
- Cholesterol Content: 0 mg
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