This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats. This recipe comes to us from Kelsey of Kelsey’s Apple a Day.
2 tbsp. olive oil
1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (about 1 1/2 lbs.), peeled and chopped
4 garlic cloves, minced
2 tbsp. chili powder
1 tbsp. ground cumin
1/4 tsp. ground cinnamon
sea salt, to taste
1-2 chipotle peppers in adobo, minced
1 bay leaf
1 (14-oz.) can fire-roasted diced tomatoes, including liquid
2 (14-oz.) cans low-sodium black beans, drained and rinsed
2 cups vegetable broth
2 avocados, diced
chopped cilantro, for garnish
chipotle hot sauce, for garnish
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add onion, bell pepper, squash, and garlic and sauté until the onions begin to turn translucent, stirring occasionally, about 10 minutes.
Reduce heat to medium-low. Add the chili powder, cumin, cinnamon, and salt. Stir until vegetables are evenly coated, then add the bay leaf, tomatoes, beans, and vegetable broth. Cover and simmer for one hour, stirring occasionally. Taste for spice level and adjust, as needed.
To serve, remove bay leaf, then ladle into individual bowls and top with avocado and cilantro. If desired, spice it up with some chipotle hot sauce.