1 medium red onion, chopped

2 red bell peppers, chopped

1 small butternut squash (1 1/2 pounds or less), peeled and chopped

4 garlic cloves, pressed or minced

2 tablespoons olive oil

1 teaspoon ground sea salt, add more to taste after cooking

1 tablespoon chili powder

1 teaspoon ground cumin

1/2+ tablespoon chopped chipotle in adobo (start with 1/2 tablespoon, add more to taste)

1 bay leaf

1/4 teaspoon ground cinnamon

14-ounce can diced tomatoes, including the liquid

2 cans black beans, rinsed and drained

14-ounce can (about 2 cups) vegetable broth

1 avocado, diced, for garnish

cilantro (optional, for garnish)

corn tortillas to serve on the side

 

In a 4 to 6 quart Dutch oven or stockpot, sauté the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. Stir the ingredients every few minutes so they can cook evenly. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chipotle if desired. By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit.

 

Chef’s Note: This chili is very hearty, but you can add another can of tomatoes or more vegetable broth if you want to thin it out. We served it over macaroni noodles.