Vegetarian Butternut Squash Chipotle Chili with Avocado
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Cookie and Kate · by Cookie and Kate★ 4.9

Vegetarian Butternut Squash Chipotle Chili with Avocado

NUTRITION · PER SERVING80M COOK
CAL 31%·PRO 43%
CARBS 84G55% OF CAL
25G FIBER46G OTHER13G TOTAL SUGAR
FAT 26G38% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, spicy-sweet vegetarian chili with butternut squash and black beans, topped with avocado. Satisfies vegans, carnivores, and gluten-free eaters alike.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1 1/2 pounds or less), peeled and chopped into 1/2-inch cubes
  • 4 garlic cloves, pressed or minced
  • Fine salt, to taste
  • 1 tablespoon chili powder
  • 1/2+ tablespoon chopped chipotle pepper in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 1 small can (14 ounces) diced tomatoes, including the liquid
  • 2 cups vegetable broth or one 14-ounce can
  • 2 ripe avocados, diced
  • 3 corn tortillas for crispy tortilla strips, or a handful of crumbled tortilla chips
  • Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes
PREP
20M
SODIUM
1308MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.