How To Make Vegetarian Butternut Squash Chili with Avocado
This black bean & butternut squash chili is hearty, spicy, & slightly sweet. Topped with avocado, it’s a dish that’ll please both vegetarians & meat-eaters.
In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook for about 30 seconds, stirring constantly, until fragrant.
Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if desired.
The chili is done when the butternut squash is nice and tender and the liquid has reduced a bit. Remove the bay leaf and add salt to taste.
Crispy Tortilla Strips:
Stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼-inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering.
Toss in the tortilla slices and sprinkle with salt and stir. Cook for about 4 to 7 minutes until the strips are crispy and turning golden, stirring occasionally.
Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado.
- Calories: 735.92kcal
- Fat: 24.53g
- Saturated Fat: 3.69g
- Monounsaturated Fat: 15.26g
- Polyunsaturated Fat: 3.81g
- Carbohydrates: 109.00g
- Fiber: 30.69g
- Sugar: 12.17g
- Protein: 29.64g
- Sodium: 1528.28mg
- Calcium: 261.40mg
- Potassium: 2998.07mg
- Iron: 8.50mg
- Vitamin A: 803.30µg
- Vitamin C: 129.15mg