Vegetarian Butternut Squash Chipotle Chili With Avocado

751 faves | 11 recommends
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Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
436
FAT
76%
CHOL
0%
SOD
50%

Comments

This recipe is delicious! Perfect! Everyone that you make this for will love it and you!:-)
Holistic Health Hustlers   •  6 Nov   •  Report
So tasty!! Rather than serving with tortilla strips, I serve with corn chips and eat it like salsa! Delicious! Definitely on the keep list.
b3a95e313d82   •  5 Mar   •  Report
It was delicious and filling in a good way. The tortilla strips add a nice texture to the chili. I did add some extra spices to the chili but besides that I stuck to the recipe.
Crystal McHale   •  15 Jan   •  Report
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Ingredients for 4 servings

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 tablespoon chopped chipotle in adobo* (more or less, depending on how spicy you like your chili)

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***

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