Butternut Squash Chili


2 tablespoons olive oil

1 red onion, chopped

2 red bell peppers, chopped

1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½" chunks

4 garlic cloves, crushed and minced

1 tablespoon chili powder

½ tablespoon chopped chipotle pepper in adobo, or to taste

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 bay leaf

two cans (15 Oz.) black beans, rinsed and drained, or 3 cups cooked black beans

one can (14 ounces) diced tomatoes, with liquid

2 cups vegetable broth

Salt, to taste

2 Avocados, diced 3 corn tortillas for strips Chopped fresh cilantro and red pepper flakes (Optional)

For the Chili

Heat olive oil over medium heat, in a 4 to 6 quart pot, until shimmering.

Add onion, bell pepper, squash and cook, stirring occasionally, until onions turn translucent.

Turn heat down to medium low, add garlic, chili powder, ½ tablespoon chipotle peppers, cumin and cinnamon.

Cook, stirring constantly, until fragrant, for 30 seconds.

Add bay leaf, beans, tomatoes with juices and broth.

Stir to combine and cover for 1 hour, stirring occasionally.

Taste halfway through cooking and add more peppers to taste.

Chili is done when butternut squash is tender and liquid has reduced some.

Remove the bay leaf and salt to taste.

For the Tortilla Strips

Stack tortillas and slice into thin strips, 2" x ¼" wide.

Warm a drizzle of olive oil in a medium pan over medium heat until shimmering.

Toss in tortilla slices, sprinkle with salt and stir.

Cook until strips are crispy and turning golden, stirring occasionally, for 4 to 7 minutes.

Remove tortilla strips from pan and drain on a plate covered with paper towel.

Serve chili, toped with tortilla strips, diced avocado, optional celantro and red pepper flakes. Enjoy!
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