- 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):
- 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.
- Add salt, chili powder, cumin, cinnamon, 1 Tablespoon chopped chipotle pepper, bay leaf, beans, tomatoes, and broth.
- Bring to a boil, turn heat to low, cover and slow cook for one hour, stirring occasionally.
- Taste test and adjust seasoning by adding more chipotle pepper if needed.
- Garnish chili with fresh avocado slices, toasted corn strips and cilantro.
Serving: Feeds 4 people with two generous serving bowls of chili
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.
All recipes provided by: AlmostVeganCookingSchool.com