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***