Vegan Butternut Squash Chili | Laird Superfood, Plant-Based

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 1/2 pounds butternut squash, chopped into cubes
• 2 sprigs of fresh oregano, chopped
• 1 can black beans, rinsed and drained
• 1 can garbanzo beans, rinsed and drained
• 1 14 oz can fire roasted diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp cumin seeds
• 1 tsp ground cumin
• 4-5 large garlic cloves, minced
• 1 chipotle pepper in adobo sauce, seeded, and chopped (look for canned chipotle peppers in adobo sauce at your grocery store)
• 1 tbsp adobo chili powder (or generic chili powder if that's what you have)
• 2 tsp adobo sauce
• ½ tsp cinnamon
• ½ tsp smoked paprika
• 2 cups of your favorite vegetable broth
• Salt
• pepper
• 2 heaping tbsp Laird Superfood® Cacao Creamer
• 1 tbsp unsweetened plain greek yogurt or sour cream (if you are dairy free, use coconut yogurt)
• Pinch of diced red onion
• Pinch of chopped cilantro