1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1½ pounds or less), peeled and chopped
4 garlic cloves, pressed or minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chili powder
1 teaspoon ground cumin
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 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-ounce can (about 2 cups) vegetable broth
2 Avocados from Mexico, diced
3 corn tortillas for crispy tortilla strips*** (or substitute crumbled tortilla chips)
cilantro (optional, for garnish)