Category: Dinner, Gluten-Free, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
Cuisine: African, European, Italian/USA, Mediterranean, Mexican Food, South African
Cooking Method: Stove Top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 20 Mins
Chili, Avocado Butternut Squash for a easy unique meal.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. 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.
- 2. 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 for 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.
- 3. 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.
- 4. Serve the Chili in individual bowls, topped with Crispy Tortilla Chips and plenty of diced Avocado. I added a little sprinkle of Red Pepper Flakes (optional). (Tobasco makes one) for the spice addicts lovers.
