Butternut Squash Chipotle Chili with Avocado

Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans.

1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1 1/2 pounds or less), peeled and chopped
4 garlic cloves, pressed or minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chili powder
1 teaspoon ground cumin
1/2+ tablespoon chopped chipotle in adobo
1 bay leaf
1/4 teaspoon ground cinnamon
14-ounce can diced tomatoes, including the liquid
4 cups cooked black beans or 2 cans, rinsed and drained
14-ounce can (about 2 cups) vegetable broth
2 Avocados from Mexico, diced
3 corn tortillas for crispy tortilla strips
cilantro (optional, for garnish)

View the full recipe at Cookie and Kate →