Vegan, Gluten-free Butternut Squash Chipotle Chili with Avocado
Chili, Avocado Butternut Squash for a easy unique meal.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Ingredients
    INGREDIENTS:
  • 2 tbsp Olive Oil
  • 1 Red Onion ((Chopped))
  • 1 Red Bell Pepper ((Chopped))
  • 600 g Butternut ((Cut into 1cm Cubes))
  • 1/2 tsp Chipotle Pepper OR Dried Jalaeno ((Chopped))
  • 1/2 tsp Chipotle Pepper OR Dried Jalaeno ((Chopped))
  • 1 tsp Ground Cumin
  • 1/4 tsp Ground Cinnamon
  • 1 Bay Leaf
  • 2 Black Beans ((Cans))
  • 1 Diced Tomatoes ((1 Can))
  • 2 cup Vegetable Broth
  • Salt ((For Taste))
  • 2 Avocado ((Diced))
  • 3 Tortilla Chips ((Crumbled))
  • Red Pepper Flakes ((Garnish))
  • 1 tbsp Chili Powder
  • 4 Clove Garlic ((Minced))
Instructions
    METHOD:
  1. 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. 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. 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. 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.