Vegetarian Butternut Squash and Two Bean Chipotle Chili
Serves | 4 |
Dietary | Vegetarian |
Meal type | Main Dish |
Website | Adapted from Cookie and Kate |
Ingredients
- 1 Butternut squash (peeled, deseeded, and cubed)
- 1 onion (chopped)
- 2 red peppers (chopped)
- 3 Cloves garlic (minced)
- 1 Tbsp chili powder
- 1 Tsp cumin
- 1/4 Tsp cinnamon
- 1 chipotle chili in adobo sauce (deseeded and minced)
- 1 28 oz can of diced tomatoes
- 1 1/2 Cups vegetable broth
- 1 bay leaf
- 1 can black beans (drained and rinsed)
- 1 can white kidney beans (drained and rinsed)
Note
I love this chili topped with chopped avocado, cheese, Greek yogurt, and some crushed tortilla chips for crunch. Feel free to substitute whatever beans you have on hand.
Directions
1. | Preheat a large pot or dutch oven over medium high heat and add olive oil. Add onion, garlic, peppers, and squash and cook for about 5 minutes, or until onion is translucent. |
2. | Add remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 45 minutes, or until squash is tender. |
3. | Serve topped with your favourite chili toppers! |