Name: Butternut Squash Chipotle Chili
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tbsp olive oil (extra virgin); 1 null red onion (chopped); 2 null red bell pepper (chopped); 1.5 lb butternut squash (peeled and cubed into 0.5-inch pieces); 4 clove garlic (minced); 0.5 tsp fine salt (plus more to taste); 1 tbsp chili powder; 0.5 tbsp chipotle in adobo (chopped); 1 tsp ground cumin; 0.25 tsp ground cinnamon; 1 null bay leaf; 30 oz black beans (rinsed and drained (two 15oz cans)); 14 oz chopped tomatoes (with liquid (one 14oz can)); 2 cup vegetable broth; 2 null avocado (diced); 3 null corn tortillas (sliced for strips); 1 handful fresh cilantro (chopped); 1 sprinkle red pepper flakes (optional)

Instructions

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1

Heat olive oil (2 tbsp) in a Dutch oven over medium heat. Add red onion (1), red bell pepper (2), butternut squash (1.5 lb), and fine salt (0.125 tsp). Cook until onion turns translucent.
2

Reduce heat to medium-low. Add garlic (4 clove), chili powder (1 tbsp), chipotle in adobo (0.5 tbsp), ground cumin (1 tsp), and ground cinnamon (0.25 tsp). Cook for 0.5 minutes until fragrant.
3

Stir in bay leaf (1), black beans (30 oz), chopped tomatoes (14 oz), and vegetable broth (2 cup). Cover and simmer for 60 minutes until squash is tender.
4

Slice corn tortillas (3) into strips. Fry in a separate pan with a drizzle of oil for 7 minutes until crispy. Discard bay leaf and salt chili to taste.
5

Ladle into bowls and top with avocado (2), the tortilla strips, fresh cilantro (1 handful), and red pepper flakes (1 sprinkle).

Nutrition Facts

Per portion

Divide into portions:

591

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 4 g

Monounsaturated Fat 16 g

Polyunsaturated Fat 5 g

Fiber 30 g

Sugars 13 g

Micronutrients

iron

5mg

113% DV

sodium

1069mg

186% DV

calcium

156mg

62% DV

potassium

1456mg

124% DV

vitamin a

713mcg

317% DV

vitamin c

87mg

387% DV

vitamin k

36mcg

118% DV