Vegetarian Butternut Squash Chipotle Chili with Avocado

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Ingredients

2 tablespoons 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, pressed or minced
Fine salt, to taste
1 tablespoon chili powder
½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 bay leaf
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
1 small can (14 ounces) diced tomatoes, including the liquid
2 cups vegetable broth or one 14-ounce can
2 ripe avocados, diced
3 corn tortillas for crispy tortilla strips, or a handful of crumbled tortilla chips
Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes

One bowl with crispy tortilla strips per serving

As published by Cookie and Kate.

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