Vegetarian Butternut Squash Chipotle Chili w/ Avocado

Our employee Renee Thompson brought in a photo of this delicious chili that she made at home last week. It features butternut squash which is now ready to harvest. This hearty, spicy, and sweet chili happens to be vegan and gluten-free and perfect for these cool fall nights!

Ingredients

  • 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 (start with 1/2 tablespoon and add more to taste)
  • 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)

Instructions

  1. In a 4 to 6 quart Dutch oven or stockpot, sautee the chopped begetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. taste test for spice level and add more chipotle if desired.
  3. By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
  4. Make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a small pan over medium heat, add a drizzle of olive oil and 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 plate covered with a piece of paper towel.
  5. 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.

Serves 3-4

Photo by Renee Thompson

 

Recipe by Cookie + Kate