Sweet butternut squash.....spicy chipotle pepper.... and meaty beans. This healthy and delicious chili is Vegetarian AND Gluten Free!
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 1 butternut squash, peeled and cubed4 garlic cloves, minced
- 2 tablespoons olive oil
- sea salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½+ tablespoon chopped chipotle pepper in adobo (I found this was just the right amount of heat. If you want more heat, feel free to add more chipotle pepper)
- 1 bay leaf
- ¼ teaspoon ground cinnamon
- 14-ounce can diced tomatoes, including the liquid
- 4 cups cooked black beans or 2 cans, rinsed and drained
- 14 ounces vegetable broth
- 2 avocados
- tortilla chips
- sour cream
- shredded Sharp Cheddar cheese
In a 4 to 6 quart Dutch oven or stockpot, heat the olive oil. Sauté all the chopped vegetables (onion, bell pepper, butternut squash, garlic) over medium-high heat. Stir the vegetables often to make sure they don’t burn. I like to cook the veggies until the onions start turning a light brown.
When the onions start caramelizing, turn the heat down to medium-low. Add all of the spices and stir so the spices coat the veggies. Cook for 2-3 minutes, and then add tomatoes, beans and broth. Bring to a boil and then immediately turn down the heat, so the ingredients simmer.
Cover and simmer for about 1 hour, stirring occasionally. Taste for spice level, and if you want it spicier, add additional chipotle. Beware that chipotle is SPICY, so add a little bit at a time until it’s the right spice level for your family.
The chili is done when you can pierce the butternut squash easily with a fork, and the liquid will have reduced creating a nice, thick, hearty chili consistency.
Serve the chili in bowls topped with your favorite chili toppings. I love this chili with tortilla chips (I crumble them in my hands before adding), Cheddar cheese, sour cream and cilantro.
Adapted from Butternut Squash Chipotle Chili from Cookie and Kate