butternut squash chipotle chili

Lately we have been really into cooking from Cookie and Kate ... we pretty much go straight to her blog every weekend to pick out meals to make. Last week we made this delicious vegetarian butternut squash chili with avocado that was so good, so easy, and lasted nearly all week ... a perfect combination in my book. Recipe below!


  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash, peeled and chopped
  • 4 garlic cloves, minced
  • 2 T olive oil
  • ground sea salt
  • 1 T chili powder
  • 1 t ground cumin
  • 1/2+ 1 t chopped chipotle in adobo
  • 1 bay leaf
  • 1/4 t 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
  • 3 corn tortillas for crispy tortilla strips
  1. In a Dutch oven, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat.
  2. 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.
  3. Make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a small pan over medium heat, add a drizzle of olive oil and toss in the tortilla slices. Sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
  4. Serve up the chili and top with crispy tortilla strips and plenty of diced avocado, cilantro and red pepper flakes (more or less, depending on your flavor!) ... SOOO good!