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Serves 5 to 6.
Ready in 2 hours, less if veggies are already diced
This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.
1 medium red onion, chopped
2 red bell peppers, chopped (or equivalent jarred roasted red peppers)
1 small butternut squash (less than 1 1/2 pounds), peeled and chopped
4 garlic cloves, minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chili powder
1 teaspoon ground cumin
1/2+ tablespoon chopped chipotle in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
1 bay leaf
1/4 teaspoon ground cinnamon
14-ounces canned diced tomatoes, including the liquid**
4 cups cooked black beans or 2 cans, rinsed and drained
2 cups OR one 14 oz. can vegetable broth
2 Avocados, diced
cilantro (optional, for garnish)
3 corn tortillas for crispy tortilla strips***
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1st Keep
 Adam.R.Hill
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 mari_tate
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