Butternut Squash Chipotle Chili + Avocado | Eat to Thrive

Ingredients

• 2 tbs olive oil
• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
• 4 garlic cloves, minced
• 1 tbs chili powder
• ½+ tbs chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste)
• 1 tsp cumin
• ¼ tsp cinnamon
• 1 bay leaf
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14 ounces) diced tomatoes, including the liquid
• 2 cups vegetable broth
• Salt, to taste
• 2 Avocados, diced
• 3 corn tortillas for crispy tortilla strips
• Garnishes: Frank’s Hot Sauce, chopped fresh cilantro, and/or red pepper flakes