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  • 1 medium red onion chopped
  • 2 red bell peppers chopped
  • 1 small butternut squash peeled and chopped about 1 1/2 pounds
  • 4 garlic cloves minced or pressed
  • 1 Tablespoons olive oil – optional
  • 1 teaspoon sea salt or more –adjust and season to taste before serving
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 Tablespoon chopped chipotle pepper in adobe sauce
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon
  • 14 ounce can diced tomatoes
  • 4 cups cooked beans (such as black, kidney, adzuki) or 2 cans cooked beans, any variety, rinsed and drained
  • 2 cups vegetable broth or 2 cups water
  • 2 avocados sliced and cubed
  • toasted corn tortillas sliced or torn for garnishing
  • cilantro chopped

Preparation (no oil):

  1. Heat a dry Dutch oven or soup pot over medium heat, add chopped red onion, bell peppers, chopped squash and minced garlic. Sauté until onion is translucent, adding a splash of water to pot if needed.
  2. Add salt, chili powder, cumin, cinnamon, 1 Tablespoon chopped chipotle pepper, bay leaf, beans, tomatoes, and broth.
  3. Bring to a boil, turn heat to low, cover and slow cook for one hour, stirring occasionally.
  4. Taste test and adjust seasoning by adding more chipotle pepper if needed.
  5. Garnish chili with fresh avocado slices, toasted corn strips and cilantro.

Serving: Feeds 4 people with two generous serving bowls of chili

Special Note:

Double the chili and serve with French fries, stuffed peppers, polenta and greens, for more deliciousness throughout the week.

This recipe is a family favorite recipe from Courtnay.

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